Description
This 8 Inch Round Vanilla Cake is perfect for any celebration! It's a professional bakery style cake with a moist and tender texture, delicious vanilla flavor, and creamy vanilla buttercream.
Ingredients
For vanilla cake
- 420 (3 cups) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 113 g (1/2 cup) unsalted butter, at room temperature
- 220 g (2 cups) granulated sugar
- 110 g (1/2 cup) vegetable oil
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 180 g (3/4 cup) sour cream, at room temperature
- 180 g (3/4 cup) whole milk, at room temperature
For vanilla buttercream
- 350 g (1 1/2 cups) unsalted butter, at room temperature
- 640 g (5 cups) powdered sugar
- 1 tablespoon pure vanilla extract
- 30-60 g (2-4 tablespoons) heavy cream or whole milk, at room temperature
Instructions
For vanilla cake
- Preheat the oven to 350°F/177°C. Grease and flour three 8-inch round baking pans. Line the bottom of the pans with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the oil and beat for 1 minute.
- Beat in eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in the vanilla and sour cream until mixed.
- With the mixer on low speed, in three parts, alternate adding the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
- Evenly divide the batter between the three prepared pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 15 minutes then transfer them to a cooling rack to cool completely before frosting.
For vanilla buttercream
- In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2 minutes.
- With the mixer on low speed, slowly add in the powdered sugar and beat until completely incorporated.
- Add the vanilla and mix to combine. Add the heavy cream, one tablespoon at a time until desired consistency is achieved. Beat the buttercream on medium-high speed for 5 minutes.
To assemble
- Once the cakes have cooled, use a large serrated knife to slice a thin layer off the top of each cake to level.
- Place a layer of cake onto a cake turntable, cake stand, or serving dish. Evenly spread 1/4 of the buttercream over the cake. Top with a second layer and repeat with another 1/4 of the buttercream. Add the final cake layer.
- Spread a thin crumb coat over the entire cake and refrigerate for 30 minutes (or freeze for 5 minutes).
- Frost the cake with the remaining buttercream.
Notes
To store: Keep leftover cake covered at room temperature for up to 1 day or in the refrigerator for up to 5 days.
To freeze: Individually wrap slices with plastic wrap and place in an airtight container. Store in the freezer for up to 3 months.
Make Ahead: Wrap cooled cake layers in plastic wrap and store at room temperature overnight. Alternatively, freeze wrapped layers in a freezer-safe bag for up to three months.
- Prep Time: 45 minutes
- Cooling Time: 2 hours
- Cook Time: 30 minutes
- Category: Cakes & Cupcakes
- Method: Baking
Keywords: vanilla cake, 8 inch round cake, vanilla layer cake, american buttercream