Super-Moist Vanilla Cake with Vanilla Buttercream Frosting is the perfect pairing! It's probably the most classic cake ever in my book and the most requested for birthdays, weddings, baby showers or just because it's so popular!! Our luscious cake is super moist, rich and oozing vanilla flavor right along with the fluffy vanilla buttercream frosting that is to die for!! We can't get enough of this dreamy duo!
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.
I can't say I can blame her! Totally delish!
When you're baking this cake, the whole house smells incredibly delicious with vanilla intoxication!
I love the smell of vanilla candles, so if you ever buy those, that's what the house smells like when you bake this cake and make the frosting! Good God Gertie! Heavenly!!
I've been on a bit of a vanilla kick lately, have you noticed? Hmm...this recipe and this Very Vanilla Magic Custard Cake are pretty wonderful since I'm name-dropping on VANILLA! Anyways, I can't seem to get shake it off the Vanilla vibe here lately, so here I am bamming out the double vanilla hit with this Super-Moist Vanilla Cake with Vanilla Buttercream Frosting. It goes incredible with the vanilla cake!
It's so traditional, so vintage-cool, so NOT boring! Whoever said Vanilla was boring anyways?
Of course, you can enjoy this delicious vanilla cake a bajillion ways with different frostings, fruits, candies, sprinkles, and fillings.
Bring it on!
More Delicious Cakes!
Super-Moist Vanilla Cake with Vanilla Buttercream Frosting
Super-Moist Vanilla Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter , softened
- ½ cup vegetable shortening , softened
- 2 ¾ cups granulated sugar
- 5 large eggs , room temp
- 1 cup buttermilk or milk of choice or use ½ buttermilk - ½ whole milk combo , room temp
- 2 teaspoons vanilla extract
Vanilla Buttercream Frosting
- 1½ cups unsalted butter , softened
- 5-6 cups powdered sugar
- 1 Tablespoon vanilla extract
- Pinch of salt
- 2 - 3 tablespoons heavy whipping cream
- Preheat oven to 350º F.
- Prepare three 9-inch round cake pans with nonstick baking spray or coat well with shortening or butter and flour the pans, taking care to remove all excess flour. Adjust time for other pan conversions (see conversion chart below recipe if you want to bake other sizes and have leftover batter in some cases, make cupcakes!)
- In a medium-sized bowl. Sift together flour, baking powder, and salt, set aside.
- Using a mixer, in another bowl, cream together butter and shortening until light and fluffy, approx 3-5 minutes.
- Gradually add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Then start adding each egg one at a time, making sure to fully incorporate each egg before adding another, but gently incorporate in, don't over beat.
- Pour milk (s) and vanilla into measuring cup and whisk together until mixed.
- Add creamed mixture alternately with milk mixture and the dry 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 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Note: Don't be tempted to keep opening the oven door a lot while the cake is baking as the oven temperature drops each time the door is opened.
Remove and allow to cool slightly in cake pans for about 5 minutes, then cool cake layers completely on a wire rack. Note: Leaving cake in cake pans too long could make the cakes stick to the pan and hard to remove because of the moisture that builds up in the pan while it cools.
- Frost cake as desired.
Vanilla Buttercream Frosting
- 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.
I love this conversion chart from Cookies & Cups!