I know it's been a long time coming with a 'plain recipe' but the recipe is finally here! My Classic Vanilla Cake With Vanilla Buttercream! You can not beat a simple, fluffy and soft cake. This cake is great for any celebration, event, get together or even if you want to whip up a cake for one! It's so simple and easy to make - i mean.. when is a vanilla cake not an all-round favourite cake. It's perfectly sweet but not sickly - it's just right and an absolute staple for your recipe book!
Recipe
Classic vanilla layered cake with a smooth and creamy vanilla buttercream. Perfect for any occasion and a staple in any recipe book!
Course: Cake, Dessert
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Author: Zainab
Ingredients:
For the cake:
3 cups (375g) plain flour
½ cup (113g) unsalted butter, softened to room temperature
½ cup (120ml) canola or vegetable oil
1 ½cup (300g) granulated sugar
4 large eggs, room temperature preferred
1 tablespoon vanilla bean extract
1 tablespoon baking powder
½ teaspoon salt
300ml of buttermilk, room temperature preferred (i used soya milk)
For the frosting:
225g unsalted butter, softened
440g icing sugar, sifted
1 tablespoon almond extract
A pinch of salt
4 tablespoons double cream, room temperature
For the toppings;
sprinkles of your choice
Equipment & extras;
8" round parchment paper
8" deep cake pans
Cooking spray
Hand whisk & large deep bowl (or stand mixer with whisk attachment)
Medium sized bowl
Cake stand or plate#
Rubber spatula
Method:
For the cake:
1. Preheat oven to 350F (177C) and prepare two deep 8" round cake pans² by lining the bottoms with parchment paper and lightly greasing the sides with cooking spray. Set aside.
2. In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, vegetable oil and sugar until creamy and well-combined.
3. Add eggs, one at a time, beating well after each addition. Then add in the almond extract and mix until combined.
Note: Be sure not to over mix the batter.
4. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
5. Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
6. Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
7. Allow cakes to cool in their cake pans for 20-30 minutes before inverting onto cooling rack to cool completely before frosting.
For the frosting:
1. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
2. Add half the icing sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
3. Add the remaining icing sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
4. Add the vanilla bean extract and salt. Turn the mixer on low speed and slowly add 2 tablespoons of the double cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
5. Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Assembling the cake:
1. Place a small amount of frosting on the bottom of your cake stand (or plate) and then place your bottom layer of cake on top.
2. Add half of the frosting on top of the cake layer and then place your top cake layer on.
3. Add the remaining frosting on and sprinkle on your sprinkles.
4. Enjoy!
Notes
Store the cake in an airtight container for up to 4 days. The cake tastes the best in the first 2-3 days!
To make these cake gluten-free, you can add gluten free plain flour instead of normal plain flour.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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