I have searched high and low, and tested out about a million different cake recipes before I settled on this one, so I can say with CONFIDENCE that this is the BEST vanilla cake recipe ever! What I love about this cake is how perfectly flat the top comes out, making it easy to layer and decorate however your heart desires. Not only does this cake come out of the oven looking absolutely perfect, it also fluffy and moist, and tastes incredible too!
The cake layers are filled with my favourite cream cheese frosting which you can find the recipe for here, and my homemade strawberry sauce which you can find the recipe for here. I then decorated the cake with a 'naked' layer of the same cream cheese frosting, along with chocolate a chocolate drip that you can learn to do here, and more swirls of cream cheese frosting! All the recipes for the different components of my cake with be posted on my blog, but continue reading below for the recipe on how I made the vanilla cake!
Ingredients
8oz Room Temperature Butter
2 1/2 Cups White Sugar
1/2 Cup Brown Sugar
6 Eggs
2 Tbsp Vanilla Extract
1 Cup Buttermilk*
1 Cup Vegetable Oil
3 Cups All Purpose or Cake Flour
2 Tsp Baking Powder
2 Tsp Salt
Optional: 1 1/2 cup sprinkles
Instructions
Preheat oven to 325º and line two 9 inch baking pans with parchment paper or butter.
Cream together the butter, white sugar and brown sugar. Mix on high speed until mixture is light and fluffy.
Add in eggs one or two at a time, along with the vanilla extract, mix on medium speed until combined.
Add in the buttermilk and oil very slowly. Should take up to three minutes to add all of the liquids in. Once all the buttermilk and oil has been added, continue mixing on medium-high speed for 5 minutes.
Add in flour 1 1/2 cups at a time, along with baking powder and salt. Mix on medium speed until everything is completely combined.
Scrape down sides of bowl when necessary.
Optional: Fold in sprinkles carefully.
Bake at 325º for 20-25 minutes or until the tops of your cakes are golden brown and a tooth pick comes out of the centre clean.
Once your cakes are ready take them out of the oven and let them cool, the leave them in the fridge or freezer until they are ready to be decorated!
Tips
* If you don't have buttermilk (I usually don't) combine milk and 1-2 tsp of vinegar and let it sit for 5 minutes, works the same!
Scrape down your bowl between every time you mix, to make sure that all of your ingredients have been incorporated.
When adding in liquids go VERY slowly, and I mean VERY slow, adding a tablespoon or less at a time to give the batter than incredible moistness and fluffiness!
When folding in sprinkles, fold very gently to maintain the fluffiness of the batter.
Watch your cakes as they are being baked, as they may need more or less than the suggested time depending on your oven.
Freeze your cakes for a few hours before decorating them to make them easier to level and frost!
Love it! I want some!