Vanilla Cake From Scratch
Indulge in the classic goodness of homemade vanilla cake from scratch. This cake is soft, moist, and bursting with rich vanilla flavor. Perfect for any celebration or just because!
Servings 2 layers
Calories 50kcal
Ingredients
- 2 1/2 cups cake flour 258 grams
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter 169 grams, room temperature
- 2 tbsp vegetable oil 30 ml
- 1 1/2 cup granulated sugar 300 grams
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1 tbsp pure vanilla extract
- 1 1/4 cup buttermilk 300 ml
Instructions
Vanilla Cake from Scratch
- Pre-heat the oven to 350ºF. Grease and line 2 9” round cake pans with parchment paper.
- In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, or in the bowl of a stand mixer, beat the butter for 1 minute on medium speed. Add the sugar and the oil. Beat the ingredients together for two minutes, until the mixture is fluffy and light in color. If using a stand mixer, use the paddle attachment, or you can just use a hand mixer.
- Add the eggs and yolks, one at a time, mixing one egg completely until incorporated before adding the next one.
- Remember to scrape the bowl in between mixing.
- Add the vanilla, and mix to combine.
- Add one third of the buttermilk to the bowl with the batter, mix on low to combine.
- Next, add one third of the dry ingredient mixture. Mix on low speed.
- Add another third of the buttermilk and mix.
- Follow by another third of the flour mixture, mix to combine.
- Add the remaining buttermilk, and mix. Finish with the remaining flour, add it to the bowl and mix on low.
- You can finish by folding with a spatula, to avoid over mixing the batter.
- Divide the batter between the prepared cake pans.
- Bake in the pre-heated oven for 35 to 40 minutes, until a toothpick inserted into the cake comes off clean.
- Remove the cake from the oven. After 10 minutes, flip the cake onto a cooling rack or plate. Let the cake cool down completely. If you aren’t assembling the cake on the same day, wrap the completely cooled down cake in plastic wrap, and place in the freezer.
Notes
Cake flour: to use all-purpose flour instead of cake flour, measure out 2 1/4 cups of all-purpose flour (287 grams) and add 1/4 cup of cornstarch to it. Stir well to combine. Then proceed to use in the recipe.
Storage: If not using on the same day, store the cakes in the freezer to prevent them from drying out. Allow the cake layers to cool completely. Wrap each layer tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped layers in an airtight container or a resealable freezer bag. Store in the freezer for up to 3 months. You can use the frozen cake layers to assemble and frost the cake, or let them sit on the counter for 30 minutes to 1 hour before frosting and assembling.
Nutrition
Serving: 1serving | Calories: 50kcal