Vanilla cake

Amelia

Ingredients

  • For the cake
  • 375 g (2 1/2 cups) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 325 g (1 1/3 cups) milk
  • 1 tablespoon vanilla extract
  • 113 g salted butter, softened
  • 109 g (1/2 cup) vegetable oil
  • 400 g (2 cups) granulated sugar
  • 2 whole large eggs
  • 2 whole egg whites
  • For the buttercream
  • 113 g butter, softened
  • 2 teaspoon vanilla extract
  • 453 g (cups) powdered sugar
  • 2 tablespoon milk, or more as needed

Directions

  • For the cake: Preheat oven to 160 degrees. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside.
  • In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
  • In a liquid measuring cup, stir milk and vanilla together. Set aside.
  • In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
  • Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Divide evenly between baking pans. Bake 30-40 minutes. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
  • Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
  • For the buttercream: Measure out the butter, powdered sugar and vanilla into a large bowl or the bowl of a stand mixer.
  • Using a hand or stand mixer, start to combine the butter into the powdered sugar.
  • With the mixer on, slowly stream in your milk tablespoon by tablespoon until it starts to come together and look creamy.
  • If it hasn’t come together, add another tablespoon, mix and wait it out. After about 2 or 3 tablespoons, your frosting should be thick enough to hold its shape, but light enough to have a butter knife or rubber scraper run through it with ease.
  • Once you reach this point, you are done and the buttercream is ready to use.
  • Enjoy!