Description
A classic, moist, and fluffy vanilla cake topped with a creamy, homemade vanilla buttercream frosting. Perfect for any celebration!
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 ¼ cups (300ml) buttermilk, room temperature
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- ¼ cup (60ml) heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Dry Ingredients Unite: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
- Cream the Butter and Sugar: In a separate large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
- Add the Eggs: Beat in the eggs one at a time, followed by the egg whites. Mix in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Pour and Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Cream the Butter: In a large bowl (or stand mixer), beat the softened butter until smooth and creamy (2-3 minutes on medium speed).
- Add the Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add heavy cream, a tablespoon at a time, if the frosting is too thick.
- Add the Heavy Cream and Vanilla: Beat in the heavy cream, vanilla extract, and salt until the frosting is light and fluffy (1-2 minutes on high speed). Adjust sweetness or vanilla extract to taste.
- Level the Cake (Optional): If the cake has a domed top, level it off with a serrated knife.
- Frost the Cake: Place the cooled cake on a serving platter or cake stand. Spread the vanilla buttercream frosting evenly over the top of the cake using an offset spatula.
- Decorate (Optional): Decorate with sprinkles, fresh berries, chocolate shavings, or other toppings.
- Chill (Optional): Chill the frosted cake in the refrigerator for at least 30 minutes before serving.
- Serve and Enjoy: Slice and serve!
Notes
- Make sure the butter and buttermilk are at room temperature for the best cake texture.
- Don’t overmix the cake batter, as this can result in a tough cake.
- Sifting the powdered sugar helps prevent lumps in the frosting.
- Cool the cake completely before frosting to prevent the frosting from melting.
- Chilling the frosted cake helps the frosting set and makes the cake easier to slice.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes