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Soft Vanilla Cake Recipe

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4.2 from 6 reviews

This Soft Vanilla Cake features a tender and moist crumb, bursting with rich vanilla flavour. Easy to make with simple ingredients, its balanced fat and liquid content ensures a perfectly soft texture. Paired with a sweet and creamy American-style vanilla buttercream frosting, this classic cake is ideal for birthdays, celebrations, or any occasion where a comforting vanilla cake is desired.

Ingredients

Vanilla Cake

  • 2¼ cups (300 g) all-purpose flour (or 325g cake flour as substitute)
  • ¼ cup (25 g) cornstarch
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt (omit if using salted butter)
  • ½ cup (113 g) unsalted butter, room temperature
  • ½ cup (105 g) unflavoured vegetable oil (canola oil recommended)
  • 1⅔ cups (332 g) white granulated sugar
  • 3 large eggs, room temperature
  • 1¼ tbsp vanilla essence/extract
  • 1 tsp white vinegar
  • 1½ cups (337 g) buttermilk, room temperature (see note on homemade substitute)

Vanilla Buttercream Frosting

  • 1½ cups (340 g) unsalted butter, room temperature
  • 3 cups (375 g) powdered (icing/confectioners’) sugar
  • 1½ tsp vanilla essence/extract
  • 1½ tbsp milk (or heavy whipping cream)

Instructions

  1. Preheat and Prepare: Preheat your oven to 165 °C (330°F) with the fan on. Grease and/or line two 8-inch cake tins. If your oven does not have a fan function, increase the temperature to 175 °C (347°F).
  2. Mix Dry Ingredients: In a bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Whisk to combine evenly and set aside.
  3. Cream Butter, Oil & Sugar: In another bowl, use an electric mixer to cream together the unsalted butter, vegetable oil, and granulated sugar for about 2 minutes until the mixture is light and creamy.
  4. Add Eggs: Add the eggs one at a time, mixing well between each addition (10-15 seconds) to incorporate fully.
  5. Add Vanilla, Vinegar & Buttermilk: Mix in the vanilla extract, white vinegar, and half a cup of buttermilk until completely combined.
  6. Combine Dry and Wet Ingredients: Set the mixer aside. Fold half the dry ingredients gently into the wet mixture using a spatula until just combined. Then fold in 1 cup of the remaining buttermilk. Lastly, fold in the rest of the dry ingredients gently until just combined, being careful not to overmix to maintain a soft texture.
  7. Bake the Cake: Evenly distribute the batter into the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake Layers: Let the cakes cool in the pans for 15-20 minutes, then invert onto wire racks to cool completely before frosting.
  9. Prepare Buttercream Frosting: In the bowl of a stand mixer, combine the powdered sugar, unsalted butter, vanilla extract, and milk. Using the paddle attachment, mix on low speed for 1 minute, then increase to medium-high speed and beat for 10 minutes, scraping down the bowl halfway through until the frosting is light and fluffy.
  10. Frost the Cake: Use the prepared frosting to ice the cooled cake layers as desired. Serve and enjoy!

Notes

  • You can substitute cake flour for the all-purpose flour and cornstarch, using a total of 325g for a lighter texture.
  • If using a stand mixer, use the paddle attachment for initial mixing, but finish folding in the dry ingredients by hand to avoid overmixing.
  • Gently folding the batter ensures minimal gluten formation, resulting in a soft cake. Mix only until the flour is just incorporated.
  • This buttercream is an American style, which is sweeter than some frostings but uses less sugar than typical American buttercream. For a less sweet option, consider Swiss meringue or French buttercream.
  • If your oven does not have a fan feature, increase baking temperature to 175°C (347°F) to achieve similar baking results.
  • Store-bought buttermilk is thicker than homemade substitutes. If using homemade buttermilk (e.g., milk with vinegar or lemon juice), reduce the quantity to about 1¼ cups (275g) to avoid altering the cake texture.

Find it online: https://bitezly.com/soft-vanilla-cake-recipe/