What's the best type of vanilla for vanilla cake?

If you want to really let the vanilla flavor shine, use pure vanilla extract. It has a real vanilla flavor and tastes much better than imitation extract. There are many different types of vanilla extract to choose from, including single-origin varieties, etc. You'll get the strongest flavor from a double or triple-fold extract, which is made with two or three times as much vanilla per batch. These do tend to be more expensive, but they're worth it for special recipes like this. It's also totally okay just to use whatever you have on hand!

Can you use vanilla bean paste in cakes?

Yes, vanilla bean paste is a fantastic way to add lots of vanilla flavor and those yummy little black flecks. However, be aware that the darker color of the paste can affect the final presentation. The cake layers will have tiny little flecks here and there, and the frosting can take on a slightly beige color. It's best to use regular extract for the frosting instead.

What makes vanilla cake moist?

It really depends on the recipe. There are plenty of vanilla cake recipes out there, and some of them are much more light and airy. I'm a big fan of moist cakes, which have so much more flavor! To make a moist cake, you need to use a good mixture of fats and liquids. For the the best vanilla cake recipe, you'll want to use both butter and vegetable, as well as full-fat buttermilk and eggs.

Vanilla Cake

Description

This moist and tender, two layer Vanilla Cake is a classic choice loaded with double the vanilla flavor: a vanilla cake batter and the fluffiest, creamiest vanilla buttercream frosting to boot. It's absolutely the perfect cake for birthday parties, anniversaries, and any special occasions. You may as well print out the recipe and stick it on the fridge — you'll be making this recipe again and again!

Ingredients

For the vanilla cake:

2 1/3 cups (280 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (114 grams) unsalted butter, at room temperature
1/2 cup (110 grams) vegetable oil
1 2/3 cups (333 grams) white sugar
1 tablespoon vanilla
4 eggs, at room temperature
3/4 cup (180 grams) buttermilk (preferably full-fat)

For the vanilla buttercream frosting:

1 ½ cups (340 grams) unsalted butter, softened
5 cups (600 grams) confectioners’ sugar
1 tablespoon vanilla
1-4 tablespoons heavy cream (if needed, to desired consistency)
3-4 tablespoons sprinkles (optional)

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Instructions

Make the vanilla cake:

Preheat the oven to 325F. Prepare two 8-inch round cake pans with parchment paper and baking spray. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt, until well-combined. Set aside.
In a large mixing bowl, add the butter, oil, sugar, and vanilla. Beat with an electric hand mixer until pale, creamy and slightly volumized, about 3 minutes. Add in the eggs, then beat again until smooth and well-combined.
Add 1/3 of the dry mixture into the batter, then beat to combine. Add ½ of the buttermilk, then beat again to combine. Continue alternating adding and beating the dry mixture and buttermilk, finishing with the dry mixture.
Divide the cake batter into the two prepared baking pans. Place both into the oven to bake for 35-40 minutes, or until an inserted toothpick comes out clean.
Allow the cakes to cool for 20 minutes. Then, remove the cakes from the pans, and transfer onto a wire rack to cool completely.

Make the vanilla buttercream frosting:

In a large mixing bowl or stand mixer bowl, beat the butter until creamy, about 1-2 minutes. Add in the confectioners’ sugar, and vanilla, and beat until well-combined and slightly fluffy, about 2 minutes. If the frosting seems too stiff, add in heavy cream, 1 tablespoon at a time, until desired consistency is reached.

Assemble the cake:

When ready to frost, place a cake layer onto a cake stand and top with frosting.
Use an icing spatula to spread the icing over. Place the second cake layer on top of the frosting. Frost the cake on the top and sides with the remainder of the frosting. Smooth out the sides of the cake using a bench scraper.
Add sprinkles on the top of the cake (if desired) and on the sides.

Notes

How to store: Leftover cake can be stored on a plate wrapped in plastic wrap or in an airtight container and kept at room temperature for 2-3 days. If you add heavy cream to the frosting, it's best to refrigerate instead for 5-7 days. Cake always tastes best at room temperature, so it's bring it out for an hour or so to warm it up before serving.

How to freeze: Chill the cake first to firm up the frosting, then wrap it well in several layers of plastic wrap and store it in an airtight container in the freezer for up to 3 months.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Cake
Method: Bake
Cuisine: American