Description
This Classic Vanilla Cake is soft, moist, and fluffy, with a rich buttery flavor and tender crumb. Finished with creamy chocolate frosting, this homemade two-layer cake is perfect for birthdays, holidays, and family celebrations.
Ingredients
1/2 cup (113 g) unsalted butter, softened
1/2 cup (120 ml) avocado, canola, or vegetable oil
1 3/4 cups (350 g) granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3 cups (375 g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups (300 ml) buttermilk, at room temperature
About 3 cups chocolate frosting, for filling and decorating
Colorful sprinkles, optional
Instructions
- Preheat the oven to 350°F (177°C). Line the bottoms of two deep 8-inch round cake pans with parchment paper and lightly grease the sides.
- In a large mixing bowl or stand mixer, beat the softened butter, oil, and granulated sugar together until smooth, creamy, and well combined.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Add the vanilla extract and mix until evenly distributed throughout the batter.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Gradually add the dry ingredients and buttermilk to the butter mixture in alternating additions, beginning and ending with the flour mixture. Gently mix just until combined, avoiding overmixing.
- Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
- Bake for 30–35 minutes, or until the centers spring back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cakes from the oven and allow them to cool in their pans for 10–15 minutes. Carefully transfer the layers to a wire rack and let them cool completely before frosting.
- Place the first cake layer on a serving plate or cake stand. Spread an even layer of chocolate frosting over the top.
- Position the second cake layer on top and spread the remaining chocolate frosting over the top and sides. Smooth with an offset spatula or create decorative swirls.
- Decorate with colorful sprinkles if desired. Slice the finished cake into 12 portions and serve.
Notes
Ingredient quantities are estimated because the source recipe does not specify exact measurements. Adjust as needed for your preferred cake formula.
Use room-temperature butter, eggs, and buttermilk for a smoother batter and more even baking.
Avoid overmixing after adding the flour, as excessive mixing can produce a dense cake.
For a homemade buttermilk substitute, add 1 tablespoon plus 3/4 teaspoon lemon juice or white vinegar to a measuring jug, then add milk to reach 1 1/4 cups. Let stand for 5–10 minutes before using.
For a vanilla buttercream variation, replace the chocolate frosting with vanilla buttercream.
For a strawberry variation, spread a thin layer of strawberry jam or filling between the cake layers and add fresh sliced strawberries before serving.
For a lemon variation, add freshly grated lemon zest to the batter and pair with lemon buttercream or vanilla glaze.
For a funfetti cake, gently fold rainbow jimmies into the batter before baking. Jimmies are preferable to nonpareils because they are less likely to bleed color.
To make cupcakes, fill lined cupcake tins approximately two-thirds full and begin checking for doneness after 18–22 minutes at 350°F (177°C).
For extra chocolate flavor, fold mini chocolate chips into the batter before baking.
Store cake with shelf-stable chocolate buttercream in an airtight container at cool room temperature for up to 2 days.
Refrigerate the cake in an airtight container for up to 4–5 days if the frosting is suitable for that storage period. Always refrigerate perishable frostings and fillings.
Allow refrigerated slices to sit at room temperature for 20–30 minutes before serving for the best texture.
Freeze completely cooled, unfrosted cake layers tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting.
Avoid microwaving frosted cake because the chocolate frosting may melt.
The total preparation time excludes additional cooling and decorating time.
Nutrition information is estimated per slice and varies depending on ingredient quantities, frosting, and portion size.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 39 g
- Sodium: 250 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
