Description
A classic homemade vanilla cake that’s rich, moist, and fluffy, layered with smooth vanilla buttercream for a timeless, comforting dessert perfect for celebrations.
Ingredients
2 1/4 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups water
2 cups granulated sugar
6 tbsp unsalted butter
2 tbsp vegetable oil
1 tbsp vanilla extract
1 vanilla bean, scraped or 1 tbsp vanilla bean paste
2 large eggs
1 cup unsalted butter, room temperature (for buttercream)
4 cups powdered sugar
1 tbsp vanilla extract (for buttercream)
2–3 tbsp heavy cream, half and half, or milk
1/2 cup rainbow sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C) and butter two 8-inch round cake pans.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- In a saucepan, bring water and sugar to a gentle simmer, stirring until dissolved. Remove from heat, add butter, and stir until melted. Chill until no longer warm.
- Whisk vegetable oil, vanilla extract, vanilla bean, and eggs into the cooled mixture.
- Add dry ingredients and whisk until smooth.
- Divide batter evenly between pans and bake for 25–30 minutes, until a toothpick comes out clean.
- Cool cakes completely before frosting.
- For buttercream, beat butter until fluffy. Add powdered sugar gradually.
- Beat in vanilla extract and cream until smooth and spreadable.
- Assemble cake with frosting between layers, apply crumb coat if desired, chill briefly, then finish frosting.
- Decorate with sprinkles and serve.
Notes
Cool cake layers completely before frosting.
Chilling the crumb coat helps achieve a smooth finish.
Heavy cream creates a richer buttercream.
Customize with fruit fillings or colored frosting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 48g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
