Description

Experience the ultimate melt-in-your-mouth vanilla cake with this streamlined express method that guarantees a plush crumb. This recipe pairs a light, airy sponge with a silky-smooth buttercream frosting for a professional-quality dessert made in record time.

Ingredients

2 1/2 cups cake flour
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 cup whole milk
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups confectioners’ sugar
3 tablespoons heavy cream

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Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper and dusting with flour.
In a large bowl, cream together the softened butter and granulated sugar for about 5 minutes until the mixture is light, fluffy, and pale.
Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk the cake flour, baking powder, and salt, then gradually add it to the wet ingredients alternating with the milk.
Divide the batter evenly between the prepared pans and bake for 20-30 minutes, checking at 15 minutes for a toothpick to come out with moist crumbs.
Prepare the frosting by beating butter until creamy, then adding confectioners’ sugar, vanilla, salt, and heavy cream until spreadable.
Assemble the cake by frosting between the layers and then covering the top and sides before serving.

Notes

To ensure the most delicate texture, always sift your cake flour before measuring to remove any lumps and aerate the dry ingredients. If you are baking in a particularly humid environment, you may need to add an extra tablespoon of confectioners’ sugar to the frosting to help it maintain its structure.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American