Our Favorite Vanilla Cake

Vanilla Cake with Strawberries

Vanilla Cake

• 3 and 2/3 cups cake flour

• 1 teaspoon kosher salt

• 2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 1 and 1/2 cups unsalted butter, softened

• 2 cups granulated sugar

• 3 large eggs + 2 egg whites, room temperature

• 1 Tablespoon pure vanilla extract

• 1 and 1/2 cups buttermilk

• 1 lemon, zested (optional)

Vanilla Buttercream

• 1 and 1/2 cups unsalted butter, softened 

• 5 and 1/2 cups confectioners’ sugar

• 1/3 cup whole milk or heavy cream

• 1 and 1/2 teaspoons pure vanilla extract

• 1/8 teaspoon salt

  Instructions:

  1. Preheat oven to 350°F (177°C). Grease two to three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

  2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.

  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and lemon zest and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

  4. Pour batter evenly into cake pans. Bake for around 23-26 minutes if using three pans, and bake longer for two pans (30 to 35 minutes) or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling.

  5. Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

  Notes: I added lemon zest to my favorite recipe and it’s elevated the cake to a whole new level.

  Decorate with strawberries or extra frosting! Enjoy!