When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
INGREDIENTS:
Vanilla Cake
– 2¼ cups (270 g) flour – regular all purpose (see note 1 if you want to use cake flour)
– ¼ cup (25 g) cornflour – also known as 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) unflavoured vegetable oil – I use canola
– 1⅔ cups (332 g) white 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 (see note below)
– 1½ cups (340 g) unsalted butter – room temperature
– 3 cups (375 g) icing sugar – also known as powdered sugar/confectioners sugar
– 1½ tsp vanilla essence/extract
– 1½ tbsp milk – heavy or whipping cream okay too
NOTE: This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
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