Classic Vanilla Cake – Preppy Kitchen

Step 1: Prepare Pans and Preheat Oven

Preheat your oven to 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)). Grease two 8-inch cake pans with baking spray and line the bottoms with parchment paper rounds.

Step 2: Combine Dry Ingredients

In a medium bowl, combine 2 1/2 cups (300 grams) of all-purpose flour, 2 1/4 tsp of baking powder, and 3/4 tsp of salt. Whisk until well combined. Set aside.

Step 3: Cream Butter

In the bowl of a stand mixer fitted with a whisk attachment, add 3/4 cup (170 grams) of softened, unsalted butter. Mix on medium speed for 30-40 seconds until smooth.

Step 4: Add Sugar

Add 1 2/3 cups (333 grams) of granulated sugar to the butter. Mix on high speed for 2-3 minutes until light and fluffy, scraping down the sides of the bowl once during mixing.

Step 5: Incorporate Eggs

Reduce mixer speed to medium. Crack 3 large room temperature eggs into a small bowl to check for shells. Add the eggs one at a time to the butter mixture, mixing until each egg is just incorporated before adding the next. Scrape down the sides of the bowl after each egg addition.

Step 6: Add Vanilla Extract

Add 1 tbsp of vanilla extract to the mixture. Increase mixer speed to high and mix for about 1 minute until the mixture is light and fluffy.

Step 7: Alternate Dry and Wet Ingredients

Reduce mixer speed to low. Add the dry ingredient mixture in three additions, alternating with 1 cup (240 mL) of room temperature buttermilk. Start with 1/3 of the flour mixture, mix until just combined, then add 1/2 of the buttermilk, mix, then another 1/3 of the flour, mix, the remaining 1/2 of the buttermilk, mix, and finally the last 1/3 of the flour. Stop the mixer as soon as the last of the flour is added.

Step 8: Fold Batter by Hand

Remove the whisk attachment and use a spatula to gently fold the batter until all ingredients are fully incorporated and no dry streaks of flour remain. Do not overmix.

Step 9: Divide Batter into Pans

Distribute the cake batter evenly between the two prepared 8-inch cake pans. Use a kitchen scale to ensure equal amounts (approximately 946 grams per pan). Smooth the tops of the batter with an offset spatula.

Step 10: Prepare and Apply Cake Strips

Soak two cake strips in water, then wring out any excess water. Wrap the damp cake strips around the edges of each cake pan, securing them tightly.

Step 11: Bake the Cake Layers

Place the cake pans in the preheated oven and bake for about 30 minutes, or until the edges of the cake pull away from the pan and a wooden skewer inserted into the center comes out clean. Allow to cool completely on a wire rack before frosting.

Step 12: Cream Butter and Salt for Frosting

In the clean bowl of a stand mixer fitted with a paddle attachment, add 1 1/2 cups (340 grams) of softened, unsalted butter and 1/4 tsp of salt. Cream on medium speed for about 30 seconds until smooth.

Step 13: Add Powdered Sugar and Cream

With the mixer on low speed, gradually add 5 cups (600 grams) of sifted powdered sugar in batches, alternating with 1/4 cup (60 mL) of heavy cream. Mix until combined after each addition. Add 2 tsp of vanilla extract.

Step 14: Whip Frosting

Once all ingredients are incorporated, increase mixer speed to high and whip the frosting for 3 minutes until light and fluffy. Then, reduce speed to low and mix for an additional 1 minute to remove any large air bubbles.

Step 15: Assemble the Cake

Place one cooled cake layer on your desired cake plate or stand. Add about 1 cup of buttercream to the top of the first layer and spread it evenly with an offset spatula. Place the second cake layer on top.

Step 16: Crumb Coat and Frost

Apply a thin layer of buttercream over the entire cake (top and sides) to create a crumb coat. Use an offset spatula to spread and smooth the frosting. Then, use a bench scraper to smooth the sides and an offset spatula to smooth the top. Fill in any gaps with more frosting and repeat smoothing until desired finish is achieved.

Step 17: Decorate and Serve

Transfer some buttercream to a piping bag fitted with a star tip. Pipe decorative dollops around the top edge of the cake. Sprinkle colorful sprinkles over the top of the cake. Slice and serve. The cake can be stored at room temperature for a few days or up to 5 days in the refrigerator.

• Use a kitchen scale for precise flour measurement (300g for 2.5 cups) to avoid a dry, bread-like cake.

• Fluff flour in the canister before spooning it into a measuring cup and leveling it off to prevent over-packing.

• Ensure butter and eggs are at room temperature for proper emulsification and a smooth batter.

• Do not overmix the cake batter once flour is added to prevent over-activating gluten, which can lead to a dense, gummy texture.

• Use cake strips (soaked in water and wrung out) to ensure even baking and prevent doming, resulting in flat layers.

• Remix buttercream if it has been sitting out to regain its light and airy texture before piping.

• Experiment with different frosting flavors like chocolate, lemon curd, or passion fruit.

• Add fillings between cake layers such as salted caramel or custard.