Vanilla Cake! It is perfect for so many occasions! It’s probably the most classic cake ever in my book.
Traditional white cake with vanilla buttercream reminds me of when we celebrate birthdays, weddings, showers or even when we’re couch potatoes in the comfort of our own homes, when we feel like a bit of sweet, delicious indulgence.
I particularly like the couch potato syndrome for my sweet indulgences, don’t judge! 🙂
My mom is a huge fan of vanilla cake!
She will always pick the vanilla cake no matter what other cake is being served at weddings and showers for family and friends.
Not saying she didn’t sample the other kinds offered, but she always preferred vanilla over them all.
Lemon was a very close second.
Of course you can enjoy white cake like a bajillion ways with different frostings, fruits, candies, sprinkles and fillings?
I’ve been on a bit of a vanilla kick lately, have you noticed?
Anyways, I can’t seem to get shake it off the Vanilla vibe here lately, so here I am bamming out a double vanilla hit with this Super-Moist Vanilla Cake with Vanilla Buttercream Frosting.
It’s so traditional, so vintage-cool, so NOT boring!
When you’re baking this cake, the whole house smells incredibly delicious with vanilla cake intoxication!
I love the smell of vanilla candles, so if you ever buy those, that’s what the house smelled like! Good God Gertie!
Btw…I should probably let you know, you might prefer the Super-Moist Chocolate Cake with Chocolate Buttercream Frosting, but you should give Super-Moist Vanilla Cake with Vanilla Buttercream Frosting a try even if you’re all about chocolate like me and all the other chocoholics out there!!
Both are equally delicious! And for something else classic you should definitely try this Ultimate Carrot Cake!
- 1 cup unsalted butter , softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 eggs , room temp
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk , room temp
- ½ cup buttermilk , room temp
- 2 teaspoons vanilla extract
- 1½ cups unsalted butter , softened
- 5 cups powdered sugar
- 2 1/2 teaspoons vanilla extract
- Pinch of salt
- 2 - 3 tablespoons heavy whipping cream
Preheat oven to 350º F.
Prepare 2 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, remove excess flour (You can also do 3-layer using 3 9-inch round cake pans baking for 25 mins)
Sift together flour, baking powder, and salt, set aside.
Using a mixer, cream together butter and shortening until light and fluffy, 3 -5 minutes.
Gradually add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add each egg one at a time, making sure to fully incorporate each egg before adding another.
Pour both milks and vanilla into measuring cup and whisk together until mixed.
Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until combined, getting all ingredients from side of mixing bowl mixed in as well, but do not over-mix!
Evenly distribute cake batter between cake pans and place pans into oven.
Bake for 40-50 minutes, or until a toothpick or cake tester inserted in the center comes out clean. To really make sure, use a spoon or knife and to check the tops. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
Frost cake as desired.
Using mixer on a medium setting, cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add heavy cream until the frosting has reached the preferred consistency.
For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time.
For a softer frosting, add more milk or cream, a tablespoon at a time.
Adapted from Robyn Stone | Add a Pinch
-Best to cream the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter.
-This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full.
-When filled ½ full, this recipe makes approximately 36 cupcakes.
-Bake approximately 18 minutes.