Description
A soft and tender vanilla cake made with a blend of all-purpose flour and cornstarch, enhanced with buttermilk and a touch of vinegar for extra moisture and tenderness. This cake is paired with a smooth and creamy vanilla buttercream frosting, perfect for celebrations or any sweet craving.
Ingredients
Scale
Vanilla Cake
- 2¼ cups (300 g) all-purpose flour
- ¼ cup (25 g) cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt (omit if using salted butter)
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (105 g) unflavored vegetable oil (canola oil recommended)
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs, room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk, room temperature
Vanilla Buttercream Frosting
- 1½ cups (340 g) unsalted butter, room temperature
- 3 cups (375 g) powdered sugar (icing/confectioners’ sugar)
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk (heavy cream or whipping cream acceptable)
Instructions
- Prepare Oven and Pans. Preheat the oven to 165 °C (330°F) with the fan on. Grease and/or line two 8-inch cake tins with your preferred method to prevent sticking.
- Mix Dry Ingredients. Sift together the all-purpose flour, cornstarch, baking soda, baking powder, and salt in a large bowl. Whisk to combine evenly and set aside.
- Cream Butter, Oil, and Sugar. In another bowl, using an electric mixer, cream the unsalted butter, vegetable oil, and sugar on medium speed for 2 minutes until the mixture is light and creamy.
- Add Eggs. Add the eggs one at a time to the creamed mixture, mixing well for 10-15 seconds between each addition to ensure full incorporation.
- Add Vanilla, Vinegar, and Buttermilk. Mix in the vanilla extract, white vinegar, and ½ cup of the buttermilk until well combined. Set the mixer aside after this step.
- Fold In Dry Ingredients and Remaining Buttermilk. Gently fold half of the dry ingredients into the wet mixture using a spatula until just combined. Then fold in 1 cup of the remaining buttermilk carefully. Finally, fold in the remaining dry ingredients until just combined. Be careful not to overmix.
- Bake the Cake. Distribute the batter evenly between the two prepared 8-inch cake tins. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes. Let the cakes cool in their tins for 15-20 minutes. Then transfer them onto a wire rack to cool completely before frosting.
- Prepare the Buttercream Frosting. In the bowl of a stand mixer, combine the unsalted butter, powdered sugar, vanilla extract, and milk. Mix at lowest speed until combined (about 1 minute), then increase to medium-high and beat for 10 minutes. Scrape down the bowl halfway through mixing.
- Frost and Serve. Once the cake layers are completely cool, frost with the prepared vanilla buttercream or a frosting of your choice. Slice and serve.
Notes
- For a lighter texture, substitute the all-purpose flour and cornstarch with 325 g cake flour.
- When using a stand mixer, use the paddle attachment for the creaming step, but fold in the dry ingredients by hand to avoid overmixing.
- Gently folding the batter prevents excessive gluten development, resulting in a softer cake. Mix only until the flour strands disappear and the batter is uniform.
- This American-style buttercream is sweeter than European styles; for a less sweet alternative, consider Swiss meringue or French buttercream frosting.
- If your oven lacks a fan function, increase the baking temperature to 175°C (347°F) to ensure proper baking.
- Store-bought buttermilk is thicker than homemade substitutes. If using a homemade buttermilk substitute, reduce the amount to about 1¼ cups (275 g) for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
