Super Moist 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 super moist 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 super moist vanilla 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?
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 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 or this indulgent “American Beauty” Retro Red Velvet Cake!
Super-Moist Vanilla Cake with Vanilla Buttercream Frosting
Ingredients
Super-Moist Vanilla Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter , softened
- 1/2 cup vegetable shortening , softened
- 2 3/4 cups granulated sugar
- 5 large eggs , room temp
- 1 cup buttermilk or milk of choice or use 1/2 buttermilk - 1/2 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
Instructions
- 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.
Notes
I love this conversion chart from Cookies & Cups!
FOR MORE BAKING TIPS…
Baking & Tips 101
Hi, Kim! Can I use canola oil instead of vegetable shortening?
Hi! I’m not sure but you would be better off just substituting with butter, making it 1 1/2 cups. I don’t know how the oil would work out. Hope you enjoy!
Going to try this recipe for my friend’s birthday party this weekend. I would like to make the frosting light pink – at what point should I add the food coloring? Thanks!
Hi Brooke! After you’ve made the frosting, then add some food gel or coloring in and mix it in, and keep adding in more if needed. Hope you enjoy!
After experimenting with other recipes for a vanilla cake, this one was IT! Granddaughter wanted a vanilla cake with vanilla icing for her birthday and it was a big hit with everybody. Delicious.
I’m so happy to hear it was a hit Connie! Thank you so much for trying it!