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Moist Vanilla Cake Recipe With Easy Buttercream Recipe

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4.3 from 15 reviews

This Moist Vanilla Cake recipe features a perfectly tender and fluffy cake paired with an easy, silky buttercream frosting. Using precise weighing techniques ensures a consistent and delicious vanilla cake every time, ideal for birthdays, celebrations, or everyday indulgence.

Ingredients

Vanilla Cake

  • 4 ounces milk (to be mixed with the oil)
  • 3 ounces canola oil
  • 6 ounces milk (to be mixed with the eggs)
  • 1 tablespoon vanilla extract (or 1 vanilla bean pod)
  • 3 large eggs (room temperature)
  • 13 ounces cake flour
  • 13 ounces granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter (softened to room temperature but not melted)

Easy Buttercream Frosting

  • 16 ounces powdered sugar
  • 4 ounces pasteurized egg whites
  • 2 teaspoons vanilla extract
  • 16 ounces unsalted butter (softened to room temperature but not melted)
  • 1/4 teaspoon salt
  • 1 tiny drop purple food coloring (optional, to offset yellow color)
  • 3 drops electric pink food coloring (for the flowers)
  • 1 tablespoon white sprinkles (for decorating)

Instructions

  1. Prepare Ingredients: Ensure all cold ingredients like eggs, butter, and milk are at room temperature or slightly warm for optimal mixing and texture.
  2. Preheat Oven and Prepare Pans: Heat oven to 335º F (168º C). Grease three 8″x2″ cake pans with cake release spray or preferred method.
  3. Mix Milk and Oil: Combine 4 ounces milk with 3 ounces canola oil in a measuring cup and set aside.
  4. Mix Milk, Eggs, and Vanilla: To the remaining 6 ounces of milk, add vanilla extract and the 3 room temperature eggs. Whisk gently and set aside.
  5. Combine Dry Ingredients and Butter: In a stand mixer fitted with a paddle attachment, add cake flour, sugar, baking powder, baking soda, and salt. Start mixer on slow speed and gradually add softened butter in chunks. Mix until the mixture resembles coarse sand.
  6. Add Milk/Oil Mixture: Pour the milk and oil mixture all at once into the dry ingredients and mix on medium speed (speed 4 on a KitchenAid or speed 2 on a Bosch) for 2 minutes to develop structure.
  7. Scrape Bowl: Scrape down the sides and bottom of the bowl thoroughly to ensure even mixing and no lumps.
  8. Add Milk/Egg Mixture: Slowly add the milk, eggs, and vanilla mixture while mixing on low speed. Stop halfway to scrape the bowl again. Mix until just combined and batter is thick but not runny.
  9. Divide Batter Into Pans: Weigh batter equally into the prepared pans, filling each about 3/4 full for even baking.
  10. Bake Cakes: Bake for 30 minutes, then test doneness by inserting a toothpick to ensure it comes out clean. If needed, bake an additional 2-3 minutes and check again until the cakes spring back to the touch and toothpick is clean.
  11. Cool Cakes: Remove cakes from oven and tap pans gently on the countertop to release air. Cool on wire racks until barely warm.
  12. Invert Cakes: After about 10 minutes, place a cooling rack on top of the cake pans, hold the cooling rack and pans firmly, and invert so cakes transfer to cooling racks. Remove pans carefully.
  13. Chill Cakes: Once completely cooled, wrap cakes tightly in plastic wrap and chill in the fridge or freezer for about 30 minutes to firm up for easier handling and stacking.
  14. Make Buttercream Frosting: In a stand mixer bowl with a whisk attachment, combine egg whites and powdered sugar. Whip on low to combine, then on high speed for 5 minutes until fluffy. Add vanilla extract and salt.
  15. Add Butter: Gradually add softened butter in chunks while whipping with the whisk attachment. The mixture will look curdled and yellow at first; continue whipping.
  16. Whip Frosting: Whip on high speed for 8-10 minutes until frosting turns very white, light, and shiny for best texture and flavor.
  17. Optional Coloring: Add a tiny drop of purple food coloring to counteract yellow tones (too much can make frosting grey or purple).
  18. Smooth Frosting (Optional): Switch to paddle attachment and mix on low for 15-20 minutes to reduce air bubbles and achieve a smoother texture.
  19. Assemble Cake: Once cakes are chilled, fill and frost with the prepared buttercream. Decorate with white sprinkles and electric pink food coloring flowers if desired.

Notes

  • Measuring by weight with a kitchen scale is crucial to achieve the best texture and consistency.
  • Ensure all cold ingredients are brought to room temperature or slightly warm to avoid issues with mixing and texture.
  • Scraping the mixing bowl thoroughly after each addition is important to avoid lumps and to ensure even mixing.
  • Do not overmix the batter; mixing for 2 minutes after adding milk/oil is deliberate to develop proper structure.
  • Use pasteurized egg whites for safety and better texture in the buttercream.
  • Adding a drop of purple food coloring to frosting helps achieve a whiter appearance by neutralizing yellow tones.
  • Chill cakes before frosting to make handling easier and to prevent frosting from melting.
  • For beginner decorators, watching cake decorating tutorials can help with application and designs like palette knife flowers.

Find it online: https://bitezly.com/moist-vanilla-cake-recipe-with-easy-buttercream-recipe/