Description
This Soft Vanilla Cake recipe combines the perfect balance of moistness and lightness using a blend of all-purpose flour, cornstarch, and buttermilk. Paired with a smooth American-style vanilla buttercream frosting, it’s an ideal crowd-pleaser for celebrations or any special occasion.
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) unflavoured vegetable oil (canola preferred)
- 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 or whipping cream also acceptable)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 165°C (330°F) with the fan on. Grease and/or line two 8-inch cake tins with your preferred method.
- Sift Dry Ingredients: In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Whisk to combine and set aside.
- Cream Butter, Oil, and Sugar: In a separate bowl, use an electric mixer to cream butter, vegetable oil, and sugar for 2 minutes until light and creamy.
- Add Eggs: Add eggs one at a time, mixing well for 10-15 seconds after each addition.
- Incorporate Vanilla, Vinegar, and Buttermilk: Mix in vanilla extract, white vinegar, and half a cup of buttermilk until combined.
- Fold Dry and Wet Ingredients: Using a spatula, gently fold half the dry ingredients into the wet mixture until just combined. Then fold in 1 cup of buttermilk gently, followed by the remaining dry ingredients. Do not overmix.
- Distribute Batter and Bake: Evenly divide batter between the two prepared cake tins. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the tins for 15-20 minutes, then transfer them onto wire racks to cool completely before frosting.
- Prepare Frosting: In a stand mixer bowl, combine powdered sugar, butter, vanilla extract, and milk. Mix on low speed for about 1 minute to combine, then increase to medium-high speed and whip for 10 minutes, scraping the bowl halfway through.
- Frost Cake: Use the prepared vanilla buttercream to frost the cooled cake layers as desired.
Notes
- You can substitute cake flour for the all-purpose flour and cornstarch combined (325 g total) for a lighter texture.
- If using a stand mixer, use the paddle attachment for initial mixing steps, then finish folding by hand to avoid overmixing.
- Gently folding the batter helps prevent too much gluten formation, keeping the cake soft; mix only until no flour streaks remain.
- This frosting is American buttercream and tends to be sweeter; for less sweetness consider Swiss meringue or French buttercream options.
- If your oven does not have a fan setting, increase baking temperature to 175°C (347°F) to ensure proper baking time.
- Using store-bought buttermilk yields best results; if using homemade buttermilk substitute, reduce quantity to about 1¼ cups (275 g).
- Allow at least 1 hour 30 minutes for the cakes to cool fully before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
