Why Make This Recipe
Soft Vanilla Cake is a classic favorite that brings joy to any celebration or gathering. Its light, fluffy texture and rich vanilla flavor make it perfect for birthdays, weddings, or even a simple family dessert. This cake is not only delicious on its own but also serves as a wonderful base for various frostings and fillings. Whether you serve it plain or with a lovely buttercream frosting, it’s sure to impress everyone at the table.
How to Make Soft Vanilla Cake
Ingredients
- 2¼ cups flour (regular all-purpose; see note 1 if you want to use cake flour)
- ¼ cup cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt (omit if using salted butter)
- ½ cup unsalted butter (room temperature)
- ½ cup unflavored vegetable oil (canola is a good choice)
- 1⅔ cups white granulated sugar
- 3 large eggs (room temperature)
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups buttermilk (room temperature; see note 6 if using a homemade buttermilk substitute)
- 1½ cups unsalted butter (room temperature)
- 3 cups powdered sugar (also known as icing/confectioners’ sugar)
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk (heavy or whipping cream is okay too)
Directions
- Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and lightly flouring them.
- In a bowl, mix the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In another large bowl, cream together the unsalted butter, vegetable oil, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla essence and white vinegar.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together unsalted butter and powdered sugar in a bowl. Add vanilla essence and milk, mixing until smooth and fluffy.
- Once the cakes are completely cool, frost the top of one layer, add the second layer, and frost the top and sides of the cake.
How to Serve Soft Vanilla Cake
Serve Soft Vanilla Cake as a delightful dessert on its own, or accompany it with fresh fruits, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. It’s equally enjoyable with a cup of coffee or tea!
How to Store Soft Vanilla Cake
Store any leftover Soft Vanilla Cake in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it for up to a week, or freeze it for several months. Let it come to room temperature before serving again.
Tips to Make Soft Vanilla Cake
- Always use room temperature ingredients for the best results, especially eggs and butter.
- Measure the flour accurately—consider using a kitchen scale for precise measurements.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
Variation
You can easily customize Soft Vanilla Cake by adding lemon or almond extracts for a different flavor. Additionally, you can fold in chocolate chips or nuts for added texture. If you’re feeling adventurous, try layering the cake with fruit preserves or whipped cream.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour! This will make the cake even softer and more tender.
2. What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing one tablespoon of vinegar or lemon juice with a cup of milk. Let it sit for 5-10 minutes before using.
3. How can I make my cake more flavorful?
In addition to vanilla, consider adding a pinch of salt to enhance sweetness or infusing the frosting with citrus zest for a refreshing twist.
Soft Vanilla Cake
Ingredients
For the Cake
- 2.25 cups flour (regular all-purpose; see note 1 if you want to use cake flour)
- 0.25 cups cornstarch
- 0.5 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt (omit if using salted butter)
- 0.5 cups unsalted butter (room temperature)
- 0.5 cups unflavored vegetable oil (canola is a good choice)
- 1.67 cups white granulated sugar
- 3 large eggs (room temperature)
- 1.25 tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1.5 cups buttermilk (room temperature; see note 6 if using a homemade buttermilk substitute)
For the Frosting
- 1.5 cups unsalted butter (room temperature)
- 3 cups powdered sugar (also known as icing/confectioners' sugar)
- 1.5 tsp vanilla essence/extract
- 1.5 tbsp milk (heavy or whipping cream is okay too)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and lightly flouring them.
- In a bowl, mix the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In another large bowl, cream together the unsalted butter, vegetable oil, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla essence and white vinegar.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- For the frosting, beat together unsalted butter and powdered sugar in a bowl. Add vanilla essence and milk, mixing until smooth and fluffy.
- Once the cakes are completely cool, frost the top of one layer, add the second layer, and frost the top and sides of the cake.
