The Best Vanilla Cake

nibbleboard.com/recipes/vanilla-cake-recipe

Ingredients

Instructions

1. Preheat oven to 350°F (180°C / 160°C fan). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.
2. Whisk flour, baking powder, and salt together in a large bowl. Set aside.
3. Beat eggs in a stand mixer fitted with the whisk attachment on medium speed for 30 seconds.
4. With the mixer still running, slowly pour in the sugar over about 45 seconds.
5. Increase speed to high and beat for 7 minutes until the mixture has tripled in volume and turned pale white. It should be thick and fluffy — this is the secret to a tender crumb.
6. While eggs are beating, place the cubed butter and milk in a microwave-safe jug. Microwave on high for 2 minutes until butter is melted. Stir to combine.
7. Scatter one-third of the flour mixture over the whipped eggs. Beat on the lowest speed for 5 seconds. Add half the remaining flour, mix 5 seconds on low. Add the rest, mix 5 seconds. Stop as soon as flour disappears.
8. Pour the hot milk-butter mixture into the empty flour bowl. Add vanilla extract and oil. Stir to combine.
9. Scoop about 1½ cups of the egg batter into the milk mixture. Whisk vigorously until smooth — this lightens the milk mixture so it blends in easier.
10. Turn the mixer to the lowest speed and slowly pour the milk mixture into the remaining egg batter over 15 seconds. Stop the mixer.
11. Scrape down the sides and bottom of the bowl with a spatula. Beat on low for 10 seconds until smooth and pourable.
12. Divide batter evenly between the two prepared pans. Bang each pan firmly on the counter 3 times to knock out air bubbles.
13. Bake for 28-32 minutes until golden on top and a toothpick inserted in the center comes out clean.
14. Cool cakes in pans for 10 minutes, then invert onto wire racks. Remove parchment and cool completely before frosting.
15. Make the buttercream: beat softened butter on medium-high speed for 3-4 minutes until pale and creamy.
16. Reduce speed to low and add powdered sugar one cup at a time, beating after each addition.
17. Add vanilla extract and 2 tablespoons milk. Increase speed to high and beat for 2 minutes until light and fluffy. Add more milk by the teaspoon if too thick.
18. Place one cake layer on a plate or cake stand. Spread about 1 cup of buttercream evenly over the top.
19. Set the second layer on top. Cover the top and sides with remaining buttercream, smoothing with an offset spatula or creating swooped texture.
20. Scatter sprinkles over the top if using. Let the cake set for 15-20 minutes before slicing.

Nutrition per Serving

Chef Tips

• Room temperature eggs are non-negotiable here — cold eggs won't whip to triple volume. Pull them out 30 minutes before you start, or place them in warm water for 10 minutes.
• I've found that banging the pans on the counter before baking is the difference between a flat-topped cake and a domed one. Don't skip it.
• After trying both all-purpose and cake flour, I actually prefer all-purpose in this recipe. Cake flour makes it almost too delicate — all-purpose gives a tender but sturdy crumb that stacks beautifully.
• If you don't have buttermilk, add 1 tablespoon of white vinegar or lemon juice to the milk and let it sit for 5 minutes. Works perfectly as a substitute if you want a tangier crumb.
• This cake is actually better the next day. The crumb absorbs moisture from the buttercream overnight and becomes even softer. Make it ahead and thank me later.

Storage

Cover with a cake dome or press plastic wrap gently against the cut sides. Keeps at room temperature for 2 days or in the fridge for up to 5 days. Bring to room temp before serving.