The Best Classic Vanilla Cake
Four layers of the most moist and tender cake and vanilla butter cream frosting, The Best Classic Vanilla Cake is better than any bakery and is so festive for every celebration.
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Servings: 10
Calories: 527kcal
Ingredients
Vanilla Cake Batter
- ½ Cup Unsalted Butter Softened
- ½ Cup Vegetable Oil
- 1 ½ Cups Granulated Sugar
- 4 Eggs
- 1 Tbsp Vanilla Extract
- 3 Cups Cake Flour
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1 ¼ Cups Whole Milk
Vanilla Buttercream Frosting
- 2 Cups Unsalted Butter Room temperature
- 1 Cup Vegetable Shortening
- 8 Cups Powdered Sugar Sifted
- 1 Teaspoon Vanilla Extract
Instructions
Bake the Cake
- Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with pan spray or coat the cake pans in butter. Cut (3) 6 inch round parchment paper and line the bottom of the each cake pan.
- In a medium bowl, combine the flour, baking powder and salt; set aside
- In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color
- Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
- Alternated adding in the flour mixture and the milk until all ingredients are added in and batter is smooth
- Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
- Evenly divide the batter into each cake pan
- Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch
- Allow the cake to cool completely before layering and icing
- While the cake is baking, prepare the Vanilla Butter Cream Frosting
Make The Vanilla Buttercream Frosting
- In a large mixing bowl with paddle attachment combine the butter, shortening and vanilla extract; cream together until smooth
- Slowly add the powdered sugar and mix on low speed until fully combined
- Scrape down the sides of the bowl and then speed up the mixer to medium-high until the icing is thick and smooth
- Store the frosting in an airtight container until ready to use or store in the refrigerator is saving for another day
Assemble the Classic Vanilla Cake with Vanilla Buttercream Frosting
- Take one cake layer and place it on a cake board or cake stand, trim the top of the cake with a serrated knife if it is rounded and not flat, pipe or spread vanilla frosting onto the top of the cake layer, repeat this with the remaining three layers of cake and frosting
- Using an offset spatula, crumb coat (first coat) the sides and top of the cake with vanilla frosting
- Place the cake in the refrigerator for 30 minutes to 1 hour to allow the icing to set which will make it easier to ice and decorate the cake
- Choose a color for your frosting or keep it white and then ice the sides and top of the cake
- Optional: Using a spatula, create textured lines on the cake and garnish with rainbow sprinkles
Notes
Vanilla Cake
Cake The Cake Be Made In Advance?
Yes! The cake layers can be made the day before, wrapped in plastic wrap and stored at room temperature overnight before frosting the cake
You can also bake the cake and frost the cake the night before you are serving it. If the cake is fully iced, refrigerate the cake overnight and then take it out 2-3 hours before you are going to serve it. It is best enjoyed at room temperature! Do Not Over Bake The Cake- It is very important to check your cake layers right about 20 minutes and then be ready to take them out at 25 minutes if the extra time is needed. These cake layers will dry out if they are in the oven too long Crumb Coat- This is the most important step when icing the cake, because this will keep all the crumbs in and create a much more even and clean finished product. Allow the cake to sit in there refrigerator for 30 minutes to 1 hour after your crumb coat the cake. Use a Cake Decorating Turntable- This will make your cake decorating life so much easier. This will be an investment that you will be thankful that you have when you place your cake on the turntable and if will slowly spin as you ice the cake. Vanilla Buttercream
Yes! The cake layers can be made the day before, wrapped in plastic wrap and stored at room temperature overnight before frosting the cake
You can also bake the cake and frost the cake the night before you are serving it. If the cake is fully iced, refrigerate the cake overnight and then take it out 2-3 hours before you are going to serve it. It is best enjoyed at room temperature! Do Not Over Bake The Cake- It is very important to check your cake layers right about 20 minutes and then be ready to take them out at 25 minutes if the extra time is needed. These cake layers will dry out if they are in the oven too long Crumb Coat- This is the most important step when icing the cake, because this will keep all the crumbs in and create a much more even and clean finished product. Allow the cake to sit in there refrigerator for 30 minutes to 1 hour after your crumb coat the cake. Use a Cake Decorating Turntable- This will make your cake decorating life so much easier. This will be an investment that you will be thankful that you have when you place your cake on the turntable and if will slowly spin as you ice the cake. Vanilla Buttercream
Room Temperature Ingredients-It is very important that the ingredients are room temperature before using. This will ensure that the frosting is smooth and creamy and does not have chunks of butter
Do Not Over Whip- Over mixing the vanilla buttercream will create air bubbles that are hard to get rid of and will show up when you are icing a cake. Once the frosting is fully combined and creamy, continue mixing with a spatula to avoid the bubbles.
Make Ahead-The vanilla buttercream frosting can be made in advance to save time on the day your need to ice and decorate your cake. If you make the frosting ahead, refrigerate it and then take it out about 30 minutes before you are going to use it to soften.
Nutrition
Serving: 10Servings | Calories: 527kcal | Carbohydrates: 58g | Protein: 4g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 3g | Sodium: 129mg | Potassium: 38mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1IU | Calcium: 77mg | Iron: 1mg
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