This classic vanilla cake is ideal for birthdays, celebrations, or just because you deserve a delicious treat. Follow this detailed, step-by-step guide to create a show-stopping dessert. Start by preheating your oven to 350°F (175°C) then grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
This step is crucial for a tender cake crumb. Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Mix in the vanilla extract. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix. Divide the batter evenly between the prepared pans.
Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Rotate the pans halfway through baking for even cooking. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Remove the parchment paper. In a large bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the heavy cream, vanilla extract, and salt. Beat on high speed for 3-4 minutes, until the frosting is light and fluffy. Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top. Place the second layer on top and apply a crumb coat (a thin layer of frosting to seal in crumbs). Refrigerate the cake for 15-30 minutes to set the crumb coat. Apply the final layer of frosting, smoothing it out with a spatula.
Decorate the cake as desired. You can add sprinkles, fresh fruit, or edible flowers for a stunning finish. Slice and serve this delicious, moist round vanilla cake. Store any leftovers in an airtight container at room temperature for up to 3 days. This ultimate round vanilla cake recipe is sure to become a favourite in your baking repertoire.
Tips for the Best Vanilla Cake
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter and even baking.
- Do Not Overmix: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
- Parchment Paper: Lining the pans with parchment paper ensures easy removal of the cakes.
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, at room temperature
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 2 tsp pure vanilla extract
- A pinch of salt
