This Vanilla cake recipe has turned out to be one of the best I have tried. I made some minor changes, but found that you can mix just about anything into it, to creat unique flavors and it will still rise perfectly. This recipe has quickly turned into my GO TO vanilla cake.
This recipe yields 3-8″ round cake layers.
- 4 cups cake flour
- 2 teaspoons baking powder
- 1 ½teaspoon baking soda
- ½teaspoon salt
- 1 cup butter, room temp (Mayonase consistency)
- 2 cups sugar
- 1 ½ teaspoon vanilla extract or 1 Vanilla bean cut in half and scrapped
- 4 eggs
- 2 cups buttermilk
Preheat oven to 350 degrees F. Spray three 8-inch cake pans with quick release baking spray.
Whisk together the flour, baking powder, baking soda and salt.
In an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy and light in color. Reduce the speed to slow and add the eggs, one at a time, making sure each one is incorporated before adding the next egg. Scrape down the bowl in between each egg addition. Beat on low to medium speed until the eggs are all fully incorporated.
Reduce the speed to slow and the vanilla extract or the vanilla bean seeds.
Keeping the seeped on low, add half the flour mixture. Alternate with 1 cup of buttermilk and mix until almost combined. Stop the mixer scrape down the bowl and then repeat the process. Make sure not to over mix the cake batter. At this point, I take the bowl off the stand mixer and finish mixing by hand with a rubber spatula.
Divide the batter into the 3 prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out with little to no cake crums. Place the cakes pans on the cooling racks for 5-8 minutes. Remove the cakes from the cake pans and place on the cooling racks. Allow the cakes to cool completely.