vanilla cake recipe

 

🎂 Classic Vanilla Cake

Ingredients

For the Cake (makes two 9-inch layers):

• 2 ½ cups (310g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup (170g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• 1 cup (240ml) whole milk, room temperature

For the Vanilla Buttercream Frosting:

• 1 cup (226g) unsalted butter, softened

• 3 ½ cups (440g) powdered sugar, sifted

• 1 tbsp vanilla extract

• 2–4 tbsp milk or cream (to adjust consistency)

• Pinch of salt

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Instructions

🍰 Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. Whisk together flour, baking powder, and salt in a bowl. Set aside.

3. In a large bowl, cream butter and sugar together with a mixer on medium speed until light and fluffy (about 3-4 minutes).

4. Add eggs one at a time, beating well after each. Mix in vanilla extract.

5. Alternate adding the flour mixture and milk to the batter, beginning and ending with flour. Mix until just combined — do not overmix.

6. Divide batter evenly between the pans. Smooth the tops.

7. Bake for 25–30 minutes, or until a toothpick comes out clean from the center.

8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

🧁 Make the Frosting:

1. Beat butter on medium-high speed until creamy.

2. Gradually add powdered sugar, beating on low to start, then increasing speed.

3. Add vanilla, salt, and 2 tbsp milk. Beat for 2–3 minutes until fluffy. Add more milk if needed for a spreadable consistency.

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