Vanilla Cake Recipe

Print Pin

5 from 2 votes

Vanilla Cake

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1 45

Servings

Calories 292kcal

Equipment

Two 8" Round Baking Pans

Ingredients

2 cups all-purpose flour sifted
1 ½ cups granulated sugar
2 ½ teaspoons baking powder
½ cup unsalted butter softened
1 teaspoon cinnamon
1/2 teaspoon salt
4 eggs large (room temperature)
1 cup whole milk room temperature
3 teaspoons vanilla extract

Buttercream Frosting

1 cup butter room temperature
4 cups confectioner's sugar
2-3 tablespoons milk
1/4 teaspoon salt
1 teaspoon vanilla extract

Instructions

Vanilla Cake

Preheat oven to 350˚F , grease and line two 8" round cake pans. In a large bowl, sift flour, baking powder, add salt and cinnamon. Mix well with a large spoon or spatula. Set aside.
In another large bowl, add butter and sugar. Using an electric hand mixer, beat at high speed until light and creamy.
Add eggs one at a time and beat at low speed while adding, add vanilla extract.
Add 1/2 of the dry ingredients to the mixture; beat at low speed until thoroughly combined.
Slowly add milk and beat on low speed while adding.
Add the other half of the dry ingredients and beat on low speed until thoroughly combined.
Pour your batter into the lined baking pans.
Divide between 2 round cake pans and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean. Allow the cakes to cool in pans for 10 minutes, then transfer to a wire rack.

Buttercream Frosting

Measure 4 cups of confectioners or icing sugar, sift into a large bowl, set aside.
In another large, add butter, using an electric hand mixer, beat butter for about 5 minutes. Beat the butter so that it doubles in amount and changes to a lighter color. The butter will change from yellow to off-white. Beating the butter enough is very important, especially if you do not wish to add coloring to your frosting. I didn't beat my frosting for this long as I wanted a peach color. If the butter is a little yellow and you add rose pink coloring, you will get the peach color I made.
Add the icing sugar, one cup at a time, and beat to combine thoroughly.
Add the milk a teaspoon at a time to get the consistency you want. If you are piping, you would like a thinner consistency than if you are spreading. Add vanilla and beat until you get your required consistency.
Add your coloring as desire and get ready to apply to your cake.
To frost the cake:
Place the first cake layer on a cake platter.
Spread a generous layer of frosting over the top, straight to the edges.
Cover with the second cake layer placing the top side down so you can get a perfectly level cake surface.
Coat the top and sides of the cake with remaining frosting and decorate as you desire.
Using sprinkles is an easy way to make a cake look appealing and exciting so get creative and have fun!

Notes

1.Ensure all your ingredients are at room temperature.

2. Make sure to sift your flour and use level cups of flour. To get level cups of flour, spoon out your flour when it reaches the cup's rim, take the back of a knife, and level off the top of the cup's rim.

Nutrition