Super Moist Vanilla Cake with Vanilla Buttercream Frosting
When you're baking this super moist, delicious cake, the whole house smells incredibly delicious with vanilla cake intoxication! Perfect for all your celebrations and holidays!
Servings: 12 Servings
Calories:
Ingredients
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, I used Crisco
- 2 ¾ cups granulated sugar
- 5 large eggs room temperature
- 1 cup milk of choice buttermilk, non-dairy milk, milk at room temperature
- 1 tablespoon pure vanilla extract
Vanilla Buttercream Frosting
- 1½ cups unsalted butter softened
- 6 cups powdered sugar
- 1 Tablespoon vanilla extract
- ½ teaspoon salt
- 3-5 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350º F.
- Prepare two or three 9" round baking pans (or three 8" pans can also be used) or a 9×13 baking dish with nonstick baking spray or by coating with butter and lightly flouring, shaking away any excess flour and discarding. I like to add parchment paper to the bottoms of the pans and then spray with Baker's Joy. It's the best!
- In a medium-sized bowl. Whisk together or sift together flour, baking powder, and salt, set aside.
- Using a mixer, in another bowl, cream together butter and shortening until light and fluffy, approximately 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 of choice 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 until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 30-35 minutes for two 9-inch pans, 25-30 minutes for three 9-inch pans, 35-40 for three 8-inch pans and 35-40 minutes for a 9×13 baking pan. Remove from the oven and allow to cool about 8-10 minutes in the pan placed on a wire cooling rack. Then, turn the cakes out on the cooling rack to cool completely.
- 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
Adapted from Robyn Stone | Add a Pinch
Notes:
- 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. -Bake approximately 18 minutes.
- For other pan conversions, don't overfill your pans, whether you use, 6 in, 8 in or 9 inch pans and accommodate your baking time accordingly. Below is a conversion chart with baking times to help out.
- 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.
- 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.