Description
This moist and soft cake recipe delivers a tender crumb and perfectly balanced sweetness, layered with creamy vanilla frosting. Made with simple ingredients including buttermilk and vegetable oil for extra moisture, this classic cake is ideal for birthdays, celebrations, or any occasion that calls for a delightful homemade dessert.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar)
- 1/2 cup vegetable oil
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk (for desired consistency)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Then add the vanilla extract and mix to combine thoroughly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the batter in three parts, alternating with the buttermilk and vegetable oil in two parts. Start and end with the dry ingredients. Mix on low speed until just combined to avoid overmixing which can affect cake texture.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula for uniform baking.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Cool the Cake: Remove from the oven and let the cakes cool in their pans for 10 minutes. Then, transfer them to a wire rack to cool completely before applying frosting.
- Prepare the Frosting: In a large bowl, beat the softened butter with an electric mixer until smooth. Gradually add the sifted powdered sugar, one cup at a time, continuing to beat until the frosting is fluffy.
- Add Vanilla and Milk: Mix in the vanilla extract and 2 tablespoons of milk, beating for an additional 3-5 minutes until the frosting is light and airy. Adjust the consistency by adding more milk if too thick.
- Frost the Cake: Once the cake layers are completely cooled, frost the top of one layer, place the second layer on top, and frost the entire cake evenly for a beautiful finish.
Notes
- For a dairy-free alternative, substitute butter and buttermilk with vegan-friendly options.
- Ensure not to overmix the batter once dry and wet ingredients are combined to maintain a tender crumb.
- Use room temperature ingredients to ensure smooth mixing and better texture.
- Powdered sugar quantities in frosting can be adjusted to taste and desired sweetness level.
- Chill the frosted cake for about 30 minutes before serving for easier slicing.
