This is my favorite vanilla cake recipe, this cake can be prepared in any shape that you want, a really simple cake for a classic soft cake, you can make this cake into a layer cake then frost the cakes with buttercream or chocolate ganache. You can use a stand mixer or an electric hand mixer when making the batter for this recipe. To start, you will preheat your oven to 350 degrees Fahrenheit then in the stand mixer bowl, combine canola oil or vegetable oil with unsalted butter that has been softened to room-temperature and white granulated sugar.
Beat them until they are well combined then you will add 4 large eggs one at a time while the mixer is on low speed, if you are using a hand mixer, completely mix one egg into the batter before adding the other. For best results, your eggs too should be at room temperature, once combined, add vanilla extract and whip it in. For the dry ingredients, you will sift them in a separate bowl, start with three cups of all-purpose flour then add a tablespoon of baking powder and salt.
In addition to the dry ingredients, you will also need a cup and a quarter of buttermilk, as, with the butter and eggs, the buttermilk should also be at room temperature. Having all your ingredients at room temperature is going to give you the best cake possible, it helps your ingredients combine really well in a way that you wouldn’t if some of your ingredients are cold and others at room temperature. You will alternate by adding some of the flour mixtures and then the buttermilk, stirring just until each is combined.
At this point, you can mix everything by hand using a spatula so that you do not overmix the batter. Make sure to scrape the sides of the bowl as you stir so that all your ingredients are well incorporated. To prepare your baking pans, lightly grease and flour your baking pans then line the bottom with parchment paper to ensure that the bottom of your cake won’t stick and your cake will come out easily and clean each time.
Pour the batter halfway in your pan or pans then use your spatula to smoothen the surface of the cake, you will bake this cake in a 350 degrees Fahrenheit oven for 30 to 35 minutes. You will know your cake is baked when tey lightly springs back to the touch or when a toothpick inserted at the center comes out clean.
Let the cake cool for about ten minutes before inverting onto a cooling rack to cool completely. If you are frosting, make sure the cake is cooled completely before frosting. Transfer the cake onto a serving platter and frost the cakes then serve.
- 1/2 cup unsalted butter softened to room temperature (113g)
- ½ cup canola oil (120ml)
- 1 1/2 cup sugar 300g
- 4 eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour (375g)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk room temperature preferred (300ml)
- 1 batch Chocolate or buttercream for frosting
- Preheat oven to 350F (177C) and prepare two deep 8″ round cake pans** by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil, and sugar until creamy and well-combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition.
- The batter should be smooth and completely combined but avoid over-mixing.
- Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs.
- Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto a cooling rack to cool completely before frosting.