Classic Vanilla Cake

Classic Vanilla Cake  

Ingredients  

2 ½ cups all-purpose flour  

2 ½ teaspoons baking powder  

½ teaspoon salt  

1 cup unsalted butter, softened  

2 cups sugar  

4 large eggs  

1 tablespoon vanilla extract  

1 cup whole milk  

Vanilla Buttercream Frosting:  

1 cup unsalted butter, softened  

3 cups powdered sugar   2 tablespoons milk  

1 teaspoon vanilla extract  

1. Preheat Oven: Set to 350°F (175°C). Grease and line two 9-inch round cake pans.  

2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.  

3. Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy.  

4. Add Eggs & Vanilla, Beat in eggs one at a time, then add vanilla extract.  

5. Alternate Dry & Wet, Gradually add flour mixture and milk in batches, mixing until just combined.  

6. Bake: Divide batter between cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.  

7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.  

Make the Frosting  

8. In a bowl, beat butter until creamy.  

9. Add Sugar & Vanilla Gradually mix in powdered sugar, vanilla extract, and milk until smooth and fluffy.  

For extra moisture, add 2 tablespoons of sour cream to the batter.  

Use cake flour for a softer texture.  

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.