Description

This Soft Vanilla Cake recipe features a tender, moist crumb with a delicate vanilla flavor. The cake is made using a combination of butter and vegetable oil for richness and moisture, complemented by buttermilk for a tender texture. It is finished with a smooth and creamy vanilla buttercream frosting, making it perfect for celebrations or any occasion that calls for a classic, delicious vanilla cake.

Ingredients

Scale

Vanilla Cake

2¼ cups (300 g) all purpose flour
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)
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

Vanilla Buttercream Frosting

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

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Instructions

Preheat and prepare pans: Preheat oven to 165 °C (330°F) with fan on. Grease and/or line two 8 inch cake tins.
Sift dry ingredients: In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Whisk until well combined and set aside.
Cream butter, oil, and sugar: In another bowl, use an electric mixer to cream butter, vegetable oil, and sugar for 2 minutes until light and creamy.
Add eggs: Add eggs one at a time, mixing well for 10-15 seconds after each addition.
Add vanilla, vinegar, and buttermilk: Mix in vanilla essence, white vinegar, and half a cup of the buttermilk until well combined. Set mixer aside.
Fold in dry ingredients and remaining buttermilk: Fold half of the dry ingredients into the mixture gently with a spatula until just combined. Then fold in 1 cup of buttermilk, and finally fold in the remaining dry ingredients. Avoid overmixing.
Bake the cake layers: Evenly distribute batter into prepared tins and bake for 30 minutes or until a toothpick inserted comes out clean.
Cool the cakes: Let cakes cool in pans for 15-20 minutes before removing to a wire rack to cool completely.
Prepare buttercream frosting: In a stand mixer bowl, combine powdered sugar, butter, vanilla, and milk. Mix on low speed until combined (about one minute), then increase to medium-high and beat for 10 minutes, scraping down the bowl halfway through.
Frost the cake: Use the prepared vanilla buttercream to frost the cooled cake layers as desired.

Notes

You can substitute cake flour for the combination of all purpose flour and cornstarch (325 g total) for a lighter texture.
If using a stand mixer, use the paddle attachment for initial mixing but finish the folding by hand to avoid overmixing.
Gently folding the batter prevents excess gluten formation, resulting in a softer cake. Mix only until flour strands disappear and batter is uniform.
The vanilla buttercream is an American style, sweeter frosting. For a less sweet alternative, try Swiss meringue or French buttercream.
If your oven does not have a fan function, increase baking temperature to 175°C (347°F) to bake at similar rate.
Using store bought buttermilk which is thicker is preferred. If using a homemade substitute, reduce amount to about 1¼ cups (275 g) for best results.

Nutrition

Serving Size: 1 slice (based on 12 servings)
Calories: 350 kcal
Sugar: 35 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 70 mg