Is there anyone who doesn’t enjoy a slice of classic vanilla cake? It’s quite rare — vanilla cake stands as a universally beloved treat. Lacking a go-to vanilla cake recipe? Now’s the perfect time to add one to your collection. This buttermilk vanilla cake recipe, curated by renowned recipe creator and nutrition expert Kristen Carli, MS, RD, is bound to become a staple in your kitchen.
Vanilla cake isn’t just scrumptious; it’s impressively adaptable too. Perfect for memorable events such as birthdays, it can be transformed with a sprinkle of colorful confetti. Yet, it’s also straightforward enough for regular baking. Imagine having a freshly baked cake in your home consistently – that’s our reality. Prepare this cake over the weekend and enjoy slices throughout the week, making even Mondays feel a bit more joyful.
Preparing Your Buttermilk Vanilla Cake Ingredients
Begin your buttermilk vanilla cake adventure by assembling the necessary ingredients. This recipe calls for flour, baking powder, salt, butter, sugar, eggs, vanilla extract, and buttermilk.
It’s always frustrating to start baking only to find you’re missing a crucial ingredient. Buttermilk might not be a staple in your fridge, but don’t rush to the store just for it. “If buttermilk is missing, no need for a store run,” advises Carli. “A simple combination of 1 cup whole milk with 1 tablespoon lemon juice can substitute for buttermilk.”
Mixing the Dry Ingredients
Start by preheating your oven to 350 F. Meanwhile, prepare two 9-inch round baking pans by greasing them, then set aside.
Take a large bowl and add in the flour, baking powder, and salt. Whisk these together thoroughly. The quantity of baking powder might be small, but its complete integration is crucial. “Uniform distribution of baking powder, like in other similar recipes, is vital,” Carli notes. Baking powder acts as a leavening agent, introducing air into the batter for a light, fluffy cake texture. Insufficient mixing can lead to a cake with uneven density, which is undesirable. (Latest articles: Peanut Butter: Is It Good for You?)
Blending Wet Ingredients with a Stand Mixer
Start by placing the butter and sugar into your stand mixer’s bowl. Utilize the mixer’s paddle attachment to cream the butter and sugar until the sugar is completely melded with the butter. Following this, incorporate the buttermilk, eggs, and vanilla extract, continuing to mix well with the paddle attachment.
It’s crucial to use softened butter for this step. Hard butter makes creaming with sugar challenging. Forgot to soften your butter? No worries, it happens. “For quick butter softening, I’ve got a handy trick,” shares Carli. “Heat water in a mug until it’s boiling, then empty it. Cover the butter with this heated mug, creating a mini warm environment. In roughly 5 minutes, your butter will be perfectly softened.”
Merging Dry and Wet Ingredients for Baking
Now, gradually add the dry ingredients into the wet mixture in the stand mixer. Keep using the paddle attachment to blend these into a smooth batter. Transfer this batter into your greased cake pans, and bake in the oven preheated to 350 F for 30 minutes.
Post-baking, it’s essential to let the cakes cool down completely, which should take about 30 minutes. Once cooled, you can level the top of one cake and apply your choice of frosting, like buttercream. Remember, if you frost too soon, the frosting will melt. Patience is key to achieving that perfect buttermilk vanilla cake.
Classic Buttermilk Vanilla Cake Essentials
A vanilla cake recipe is a must-have for any home baker, and this buttermilk vanilla version is a definite keeper.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 sticks of unsalted butter, softened
- 1 ½ cups sugar
- 1 cup buttermilk
- 3 eggs
- 1 ½ teaspoons vanilla extract
Optional:
- Vanilla frosting for decoration
Directions:
- Preheat your oven to 350 F and grease two 9-inch cake pans.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- In your stand mixer, cream the butter and sugar. Then add buttermilk, eggs, and vanilla, mixing until well combined.
- Gradually mix in the dry ingredients to form a uniform batter.
- Pour the batter into the prepared pans and bake for 30 minutes.
- Allow the cakes to cool thoroughly before frosting and serving.