Vanilla Cake
Vanilla Cake Recipe
Ingredients:
2 ¼ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
¼ cup oil (vegetable or canola)
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
¾ cup milk, room temperature
¼ cup sour cream or Greek yogurt, room temperature
Instructions:
Preheat oven to 325°F. Grease two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together on medium-high speed for 2-3 minutes until light and fluffy.
Mix in the oil until combined. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
On low speed, add the dry ingredients in three additions, alternating with the milk and sour cream in two additions (starting and ending with the dry ingredients). Mix until just combined—do not overmix.
Divide batter evenly between prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Vanilla Buttercream Recipe
Ingredients:
1 cup unsalted butter, room temperature
6 cups powdered sugar, sifted
2 tsp pure vanilla extract
3-4 tbsp heavy cream or milk
¼ tsp salt
Instructions:
In a large mixing bowl, beat the butter on medium-high speed for 2-3 minutes until smooth and creamy.
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed at first, then increasing to medium-high. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and salt. Add heavy cream or milk, 1 tablespoon at a time, until you reach your desired consistency.
Beat on high speed for an additional 2-3 minutes until light and fluffy.