Description
A soft, velvety vanilla cake with a crisp golden edge and a rich buttercream swirl. Perfect for celebrations or casual gatherings, this timeless American classic is simple to make and endlessly adaptable with custom toppings or flavors.
Ingredients
3 2/3 cups (433g) cake flour, spooned and leveled
1 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 cups (340g) unsalted butter, at room temperature
2 cups (400g) granulated sugar
Instructions
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then regrease parchment
In a large bowl, whisk together cake flour, salt, baking powder, and baking soda
Using an electric mixer, cream butter on medium speed until light and fluffy
Gradually add granulated sugar to the butter and continue to beat until smooth and well combined
Stop occasionally to scrape down the sides of the bowl
Divide the batter evenly among the prepared pans
Bake for 30 minutes or until a toothpick inserted into the centers comes out clean
Let the cakes cool in the pans for 10 minutes, then remove and let cool completely on wire racks
Prepare buttercream frosting and frost between layers and on the exterior of the cake as desired
Notes
Use cake flour for the best texture; substitute with 1 cup all-purpose flour + 1 tsp cornstarch per 1 cup cake flour if needed
Greasing parchment ensures easy release and even browning
If your buttermilk substitute is not acidic, skip the baking soda to avoid an off flavor
Coconut oil can be used instead of butter for a dairy-free version
This recipe works equally well for cupcakes – just adjust the baking time by 20-25 minutes
- Prep Time: 25
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American Classic
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 420
- Sugar: 35g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 0.6g
- Protein: 6g
- Cholesterol: 80mg