Vanilla Cake with Vanilla Buttercream Frosting
This Vanilla Cake with Vanilla Buttercream Frosting is the BEST vanilla cake EVER!! A lot of you have asked me about making my very popular Vanilla Cupcakes recipe into a cake, so I decided to do just that.
Just like my vanilla cupcakes, this cake is light, fluffy and delicious. I love the vanilla flavor that this cake has, I hate eating a vanilla cake that doesn’t taste like VANILLA. And it wouldn’t be a cake without a thick layer of my favorite vanilla buttercream frosting topped with a mix of my favorite Valentine’s Day SPRINKLES. ♥
I guarantee once you make this vanilla cake you will never have to look for another vanilla cake recipe for all your birthday, holidays and celebrations. Enjoy!
JUST A FEW BAKING TIPS:
✓ DON’T OVERMIX: This tip is SUPER IMPORTANT when it comes to making this cake, if you overmix the cake batter, meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl, your cake will come out SUPER DENSE.
✓ OVEN TEMPERATURE: It’s so important to bake this cake at the proper temperature. Preheat your oven to the correct temperature BEFORE you put your cake in the oven. If you don’t have an oven thermometer, I would HIGHLY recommend getting one, it will help you make sure your oven is set to the right temperature.
✓ FROSTING: For the vanilla buttercream frosting, I recommend using heavy whipping cream because it gives the frosting that thick, creamy, texture that everyone loves on top of a cake. But if you don’t have heavy whipping cream, you can use milk but just note that your frosting might not be as thick.
STEP-BY-STEP GUIDE ON HOW TO MAKE THIS VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING:
- 2 1/2 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoon baking powder
- ½ teaspoons salt
- 4 large eggs
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened to room temp.
- 3 teaspoons vanilla extract
- 1 cup sour cream
VANILLA BUTTERCREAM FROSTING:
- 1 1/4 (2.5 sticks) cups butter, softened
- 5 cups powdered sugar
- 1/3 cup heavy whipping cream*
- 3 teaspoons vanilla extract
- Preheat oven to 350F degrees. Spray (2) 9-inch cake pans with non-stick cooking spray. Set aside.
- In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for 2 minutes until LIGHT and CREAMY.
- Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended.
- Beat in the dry ingredients on low speed until just blended. DO NOT OVER MIX!
- Add the sour cream and beat until smooth. CAKE BATTER WILL BE ON THE THICKER SIDE.
- Fill prepared pans HALFWAY with cake batter. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans on wire rack before frosting.
EXTRA BATTER: You will have some extra cake batter leftover, what I like to do is make cupcakes with the extra batter. Bake the cupcakes for 18-20 minutes.
MAKE VANILLA BUTTERCREAM FROSTING:
- Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
- Add powdered sugar, heavy whipping cream, and vanilla extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
- Assemble the 2 layers with a thick layer of frosting in between the layers. Then apply a thin layer of frosting on the top and sides. Place the cake into the freezer to harden the frosting for about 10 minutes. Apply one final thick and even layer of frosting around the outside of the cake.
* STORE: Cake in an airtight container in the refrigerator for up to 3-4 days.
*FROSTING: I highly recommend using heavy whipping cream because it will give the frosting a thicker texture, but you may use milk.