Homemade Vanilla Cake

Recipe by Lina

Vanilla Cake

Ingredients

4 Eggs, large

3 cups All-purpose flour

1 tbsp Baking powder

1/2 tsp Baking soda

1 tsp salt

2 cups Granulated sugar

1 2/3 tbsp Vanilla, pure

1 Vanilla bean

1/4 cup Vegetable oil

1 cup of butter

1 cup buttermilk

1/4 cup of sour cream

*Everything has to be at room temperature.

Preheat your oven to 350°F. or 180 Celsius

For two 8-inch rounds, two 9-inch rounds, or a 9×13 pan – butter the pans, line with parchment.

Make the Batter (15 minutes):

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. In your stand mixer (or a large bowl with a hand mixer), beat the softened butter and sugar together until it’s super light and fluffy 3-4 minutes. This creates tiny air pockets that give your cake that tender crumb.

3. Add the eggs ONE AT A TIME, beating well after each. If the mixture looks a little curdled, it is normal as it will come together.

4. Pour in the vanilla extract and vanilla bean seeds if using. Mix until just combined.

5. Mix the buttermilk and oil in a measuring cup.

6. * important - Add the flour mixture and buttermilk mixture ALTERNATELY, starting and ending with flour. Mix on low speed just until combined after each addition. DO NOT OVERMIX or you’ll activate the gluten and get tough cake.

7. Fold in the sour cream with a spatula. The batter should be smooth and silky.

8. Pour the batter into your prepared pan(s). Smooth the top with a spatula.

9. For 8-inch pans: bake 30-35 minutes. For 9-inch pans: bake 25-30 minutes. For 9×13 pan: bake 35-40 minutes. For cupcakes: bake 18-20 minutes.

After baking

1. The cake is done when a toothpick inserted in the centre comes out with just a few moist crumbs (not wet batter). The top should spring back when lightly touched

2. Let the cakes cool in the pans for exactly 10 minutes. Set a timer! Then run a knife around the edges and turn them out onto a cooling rack to cool COMPLETELY.

Simple Vanilla Buttercream

Ingredients

• 1 1/2 cups unsalted butter, softened

• 3-6 cups powdered sugar (depends how sweet you like it)

• 1/4 cup heavy cream

• 2 teaspoons pure vanilla extract

• Pinch of salt

Make the Frosting (10 minutes):

1. Beat the softened butter for 3-4 minutes until it’s super pale and fluffy.

2. Add 2 cups of powdered sugar, mix on low until incorporated.

3. Add the vanilla and a splash of cream, beat again.

4. Gradually add remaining powdered sugar until you reach your desired sweetness and consistency.

5. Beat in the pinch of salt and the rest of the cream. Then whip the frosting on medium-high for a full 3 minutes until it’s light as a cloud.

Assembly:

1. Make sure your cake layers are 100% cool before frosting.

2. If your cake layers have a dome, trim them flat with a serrated knife.