This vanilla cake is perfect for all occasions. With a sweet, vanilla crumb and a fluffy buttercream frosting, this cake will be gone within minutes.
Ingredients
Vanilla Cake
1/2 stick butter
2/3 cup vegetable oil
1 1/2 cups granulated sugar
3 teaspoons vanilla
4 eggs
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
Vanilla Buttercream
1 teaspoon lemon juice
4 egg whites at room temperature
1 1/4 cup granulated sugar
1 lb (4 sticks) salted butter at room temperature
1 teaspoon vanilla extract
1/2 cup water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
Instructions
Vanilla Cake
1. Preheat oven to 350F.
2. Beat butter in the bowl of a stand mixer until creamy.
3. Mix in oil and sugar and beat for 2 minutes until fluffy.
4. Add in the eggs one at a time beating well after each addition. Then stir in the vanilla.
5. In a separate bowl whisk together the flour, baking powder, and salt.
6. Stir in 1/3 of the dry mixture into the wet and stir until just combined. Next add in 1/2 the buttermilk and repeat for the rest of the dry mixture and buttermilk, making sure to end with the dry mixture.
7. Scrape the bottom and sides of the bowl, making sure to incorporate all ingredients.
8. To prepare the pans, cut 4 6 inch circles of parchment paper and place in the bottom of the pans. Next spray all sides of the pans with cooking spray. Then coat the pan with flour so it is lightly dusted.
10. As evenly as possible, pour the batter into each of the 4 pans.
9. Place the cakes in the oven for 20-24 minutes or until a toothpick inserted comes out clean.
10. Remove the cakes from the oven and place on the counter to cool for 10 minutes. After 10 minutes tip the cakes out onto a cooling rack and let them come to room temperature.
Vanilla Buttercream
1. Wipe down the bowl of a stand mixer and all tools with lemon juice.
2. Whisk egg whites until soft peaks are formed.
3. Add salt and cream of tartar.
4. Over medium high heat melt 1 cup sugar and water while stirring continuously. Continue whisking the sugar and water until it reaches 235F on a candy thermometer.
5. Drizzle sugar mixture into the meringue. Add in remaining 1/4 cup sugar and run mixer on high speed until the bottom of the bowl is no longer hot (7-10 minutes).
6. Add butter one tablespoon at a time.
*Don't be worried if the frosting seems to deflate and liquify once the butter is added. This is normal. Just keep whipping until the frosting thickens and becomes fluffy
7. Mix in vanilla extract until fully incorporated.
8. Run the mixer on high speed until light and fluffy.
Cake Assembly
1. After the cakes are cooled, level them with a cake leveler so that all layers are the same thickness and the tops are level.
*If you don't have a cake leveler, use a serated knife and cut parallel to the cake
2. Spread a thick layer of frosting on top of the first layer.
3. Stack the second layer on top.
4. Spread a generous layer of frosting on all sides of the cake and smooth out with an offset spatula.
5. Decorate with sprinkles, fruit or leave it plain and simple.
6. Enjoy!
Tips
- for the buttercream, make sure to wipe the bowl and all utensils with lemon juice in order to kill the left over fat residue. Killing the fats allows for the meringue to form properly
- Don't be worried if after you add the butter to the frosting it turns to soup. This is totally normal. Just keep running the mixer on high speed and it will come together eventually.
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