Description
This Moist Vanilla Cake features rich flavors and a fluffy texture. It’s simple to prepare and perfect for celebrations or as a delightful treat anytime!
Ingredients
Scale
- ¾ cup unsalted butter (soft and pliable)
- 1 ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 cup whole milk
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 ½ cups unsalted butter (softened)
- 6 ¼ cups powdered sugar (sifted if lumpy)
- 2 teaspoons vanilla extract
- 1/3 cup heavy cream (cold)
Instructions
- Preheat your oven to 350°F and grease two 9-inch round cake pans. Line them with parchment paper.
- Sift together the cake flour, baking powder, baking soda, and salt, and set aside.
- In a stand mixer, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla and almond extracts until well combined.
- Mix in the milk and dry ingredients alternately, starting and ending with the dry ingredients. Finish folding by hand.
- Divide the batter evenly between the prepared cake pans.
- Bake for about 15-18 minutes until a toothpick comes out clean with a few crumbs attached. Be cautious not to overbake.
- Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edges and turn them out onto a cooling rack. Let cool completely.
- To make the buttercream, beat the softened butter until smooth and lightened at medium-high speed.
- Add the sifted powdered sugar ½ cup at a time, mixing thoroughly before adding more.
- Incorporate the vanilla extract and mix until light and smooth.
- Change to a whisk attachment, add the cold heavy cream, and whisk at high speed until fluffy and white.
- To frost, place one cake layer on a plate, spread about 1 cup of buttercream on top, and add the second layer. Chill for 20 minutes.
- Spread frosting generously on top and around the sides of the cake, smoothing with a bench scraper.
Notes
Ensure the butter is softened to room temperature for easy creaming.
Be careful not to overmix the batter to maintain the cake’s fluffiness.
The cake can be stored in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 38g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg