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Homemade vanilla cake

Vanilla Cake

A soft, moist and fluffy vanilla cake made with basic ingredients and an easy method. Makes two 8-inch round layers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 8-inch layers
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¾ cups all-purpose flour 345 g
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter 227 g, softened
  • ⅓ cup vegetable oil 75 g
  • 1 ¾ cups granulated sugar 350 g
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract 12 g
  • 1 cup buttermilk 240 ml, room temperature

Equipment

  • Two 8-inch cake pans
  • Hand mixer or stand mixer
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 325°F (160°C). Grease two 8-inch cake pans and line them with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the butter, oil, and sugar together for 3–4 minutes until light, fluffy, and pale.
  4. Add eggs one at a time and mix well after each. Then add the vanilla extract.
  5. Add the dry ingredients in three parts, alternating with the buttermilk in two additions, starting and ending with the dry ingredients. Mix gently and stop as soon as everything combines. Do not overmix.
  6. Divide the batter evenly into the pans and smooth the tops. Bake for 25–30 minutes, until light golden, the center springs back when touched, and a toothpick comes out clean. Avoid opening the oven early.
  7. Let the cakes rest in the pans for 15–20 minutes, run a knife around the edges, then remove and cool completely on a cooling rack before frosting.

Notes

Use room-temperature ingredients for a smooth batter. Store in an airtight container at room temperature for 2–3 days or in the fridge for 4–5 days. Unfrosted layers can be wrapped and frozen for up to 3 months.