Description
This Super Moist Vanilla Cake with Vanilla Buttercream Frosting is a classic crowd-pleaser perfect for any celebration. Made with a tender crumb using a combination of butter and shortening, this vanilla cake is soft, rich, and incredibly moist. The luscious vanilla buttercream frosting adds a creamy, sweet finishing touch, making it an irresistible treat loved by all ages.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable shortening (softened, I used Crisco)
- 2 3/4 cups granulated sugar
- 5 large eggs (room temperature)
- 1 cup milk of choice (buttermilk, non-dairy milk, or milk at room temperature)
- 1 tablespoon pure vanilla extract
Vanilla Buttercream Frosting
- 1½ cups unsalted butter (softened)
- 6 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3-5 tablespoons heavy whipping cream
Instructions
- Preheat Oven: Preheat your oven to 350º F to prepare for baking the cake.
- Prepare Pans: Grease and flour two or three 9-inch round pans or three 8-inch pans, or use a 9×13 baking dish. For best results, line pans with parchment paper and spray with Baker's Joy to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift or whisk together the flour, baking powder, and salt. Set aside.
- Cream Fats: Using a mixer, cream the softened butter and vegetable shortening together until light and fluffy, about 3-5 minutes.
- Add Sugar and Eggs: Gradually add sugar one cup at a time, fully incorporating each before adding the next. Then add eggs one at a time, gently mixing to combine without overbeating.
- Combine Wet Ingredients: In a measuring cup, whisk together the milk of choice and vanilla extract until combined.
- Alternate Mixing: Add the creamed butter mixture alternately with the milk mixture and the dry ingredients, beginning and ending with the dry ingredients. Gently stir until just combined to avoid overmixing.
- Distribute Batter and Bake: Pour the batter evenly into the prepared pans, gently tapping to release air bubbles. Bake for 30-35 minutes for two 9-inch pans, 25-30 minutes for three 9-inch pans, 35-40 minutes for three 8-inch pans, or 35-40 minutes for a 9×13 pan. Cakes are done when a toothpick inserted in the center comes out clean and the cake springs back to the touch.
- Cool Cakes: Let the cakes cool in the pans for 8-10 minutes, then turn out onto wire racks to cool completely before frosting.
- Prepare Buttercream Frosting: Beat softened butter with a mixer on medium speed until smooth and lightened in color, about 3 minutes.
- Add Sugar: Gradually add powdered sugar, ½ cup at a time, mixing well. After each addition, beat on high speed for about 10 seconds to lighten the frosting.
- Add Flavor and Salt: Mix in vanilla extract and a pinch of salt until well incorporated.
- Adjust Consistency: Add heavy whipping cream one tablespoon at a time until the frosting reaches desired consistency. For firmer frosting, add additional powdered sugar ¼ cup at a time; for softer frosting, add more cream or milk by tablespoon increments.
- Frost the Cake: Once cakes are completely cooled, frost with the prepared vanilla buttercream as desired.
Notes
- Using room temperature eggs and milk ensures a smooth batter and even baking.
- Do not overmix the batter to keep the cake tender and moist.
- Lining pans with parchment paper prevents sticking and makes cake removal easier.
- Adjust the frosting consistency by adding more powdered sugar for stiffer frosting or more cream for softer frosting.
- The cake can be stored covered at room temperature for 2-3 days or refrigerated for up to a week.