Celebratory Vanilla Cake
THIS IS THE PERFECT CRUMB!
I’ve been baking this cake for years now, as wedding cakes and birthday cakes- it’s an easy recipe that can be made into layer cakes, sheet cakes or cupcakes. You can also add items into the cake batter like sprinkles or chocolate chips!
Makes one 8” double layer vanilla cake, can easily be doubled or tripled.
Ingredients:
½ cup (113g) unsalted butter, softened.
1 1/3 cup + 1 Tbsp (185g) granulated sugar.
3 (133g) large eggs, room temperature.
1 Tsp (5g) vanilla extract.
1-2 Tsp lemon zest (depending how lemony you want it!)
1 ¾ cup plus 1 Tbsp (256g) all-purpose/plain flour.
1/2 Tsp (4g) baking soda.
1 ¼ Tsp (6g) baking powder.
¼ Tsp (2g) salt.
165mL (5 ½ oz) buttermilk, room temperature.
Method:
1. Preheat the oven to 350F/180C. Grease and line the bottom and sides of a cake tin with parchment.
2. In a stand mixer fitted with a paddle attachment, or a hand mixer, beat the butter until whipped. Add the sugar and continue to beat until pale and fluffy, about 4 minutes.
3. Add the eggs, one at a time, beating well until mixed. Add vanilla and lemon zest, mixing to combine.
4. Sift the flour, baking soda, baking powder and salt together. Alternating with the buttermilk, add to the egg mixture, careful not to overmix.
5. Tip the mixture into the prepared cake tin and spread evenly to the sides. Gently tap against the surface to remove air bubbles.
6. Bake the cake for 30-35 minutes until golden, puffed, and a skewer comes out clean. Allow to cool completely before slicing and decorating.
American Buttercream Frosting:
Ingredients:
3/4 cup + 2 Tbsp (190g) unsalted butter, softened
4-6 cups (500-750g) icing sugar
50-100ml milk
1 Tsp lemon juice
Method
Place the softened butter and one cup of icing sugar in a stand mixer fitted with a paddle attachment, or you can use a hand mixer. Whip until smooth, scraping the bottom and sides of the bowl with a spatula. Gradually add half the milk and another cup of icing sugar. Mix on low for 3 minutes until pale and soft. Add the lemon juice and remaining icing sugar until desired consistency.
The key with frosting is to beat it on low so you don’t incorporate too much air (creating bubbles and separation)