The vanilla cake is easy to make and delicious. The vanilla flavor adds a nice touch. The cake is lemon-yellow and very soft and moist. You can use this cake for every occasion.

Normally, the cake can be kept for 4 days. If you need more days, you have to freeze it. The cake’s taste is different from other cakes because of the vanilla flavor. Here, we used high-quality vanilla and other ingredients, which enhance the cake’s taste.

We measured the flour correctly because if you use too much flour, the cake will be dry. When mixing all the ingredients, we do it carefully because over-mixing can damage the cake.

How to Make Vanilla Cake

Prepare the oven: Start your oven at 350°F. Take two 8-inch pans, grease them with butter, and line them with parchment paper so the cake comes out cleanly.

Dry ingredients: Measure 2.5 cups (280 g) of flour. Add ¼ tsp of salt and 2 ¼ tsp of baking powder. Sift and whisk it properly. Set aside.

Wet ingredients: In a measuring cup, add ¼ cup (170 g) of unsalted butter at room temperature and beat it with a mixer until it turns creamy.

Then, add 1.5 cups (333 g) of granulated sugar and mix for three minutes. Scrape down the bowl and mix until fluffy and smooth. Add three eggs, one at a time, and then add 1 tbsp (15 ml) of vanilla extract. Mix until fluffy and smooth.

Combine dry and wet ingredients: Gradually add the flour mixture and 1 cup of buttermilk to the butter mixture, alternating between the two. Mix everything until smooth and soft.

Transfer into pans: Once the batter is smooth, transfer it to the pans. Each pan should contain around 600 grams of batter. Use a scale to measure if necessary. Bake at 350°F for 30 minutes.

After baking take it another place to cool

Buttercream Frosting

Grab a bowl and add 1 ½ cups of unsalted butter at room temperature.

Beat the butter with a hand mixer. Add ¼ tsp of salt and mix it with the butter. Then, gradually add 5 cups of powdered sugar and ¼ cup of milk, mixing a little at a time.

When everything is combined, add 2 tsp of vanilla extract and mix until fluffy and smooth. The buttercream frosting is now ready to use on the cake

Decorate and serve the cake: Now assemble your cake and serve it.

Required Equipment:

• Mixer machine
• Two 8-inch pans
• Bowl
• Spatula for frosting

Baking Time & Temperature:

• Baking Time: 30 minutes
• Baking Temperature: 350°F

Cake Ingredients: (for 12 servings)

• Flour = 2 ½ cups (280 grams)
• Salt = ¼ tsp
• Baking Powder = 2 ¼ tsp
• Unsalted Butter = ¼ cup (170 grams)
• Granulated Sugar = 1 ½ cups
• Eggs = 3 (room temperature)
• Vanilla = 1 tbsp (15 ml)
• Buttermilk = 1 cup

Buttercream Frosting Ingredients:

• Unsalted Butter = 1 ½ cups
• Salt = ¼ tsp
• Powdered Sugar = 5 cups
• Cream or Milk = ¼ cup
• Vanilla = 2 tsp

Time:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Additional Time: 10 minutes

Calories: 600 kcal

Some Tips To Make The Perfect Vanilla Cake:

• Pay attention to the baking temperature.
• Watch the baking time closely.
• Ensure all ingredients are of standard quality.
• Measure all ingredients accurately.
• Mix all ingredients carefully.

How to Store Vanilla Cake

Normally, the cake can be kept for about 4 days without refrigeration. If you want to store it for more days, use a refrigerator. Wrap the cake in plastic and store it in an airtight container to keep it from drying out.

For short-term storage, room temperature is fine, but for long-term storage, it’s better to refrigerate the cake. Always avoid exposing the cake to air, as it will dry out. You can refrigerate the cake for up to 1 month.

If you want to store the cake for a longer period, you can freeze it for 1-3 months. To keep the cake fresh and flavorful, avoid freezing it for too long. For long-term storage, don’t frost the cake until you’re ready to serve it. Frosting it at the time of serving will help maintain the cake’s texture.