| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | Three 8-inch cakes |
Ingredients
- Nonstick baking spray
- 75 grams (2/3 cup) all-purpose flour, plus more for dusting
- 12 ounces (1 1/2 cups) buttermilk, at room temperature
- 4 large eggs
- 3 ounces vegetable oil
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 425 grams (2 cups plus 2 tablespoons) granulated sugar
- 250 grams (2 cups) cake flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 6 ounces (12 tablespoons) unsalted butter, softened
Instructions
- Preheat your oven to 350 degrees F. Grease and lightly flour three 8-inch round pans.
- Combine the buttermilk, eggs, vegetable oil and vanilla in a bowl or large measuring cup and whisk until smooth.
- Combine the sugar, cake flour, all-purpose flour, baking powder, baking soda and salt in the bowl of your stand mixer. Whisk to combine the dry ingredients.
- Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain. Add 1/4 of the liquid ingredients to the dry ingredients and blend on low to combine. Raise the mixer to medium-high speed and beat for 2 minutes, scraping the bowl and beater halfway through beating. Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl. Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes.
- Divide the batter into the prepared pans and bake until a toothpick inserted into the center of the cakes comes out with a few most crumbs stuck to it, 25 to 30 minutes.
- Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 292 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 0 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 62 mg |
| Sodium | 203 mg |
| Serving Size | 1 of 18 servings |
| Calories | 292 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 0 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 62 mg |
| Sodium | 203 mg |
Reviews
This is my first layered cake and it came out perfectly. I made a 2 layered cake and made cupcakes with the remaining batter. The cake was very moist, light and delicious. It was a big hit with the whole family. This recipe is a keeper.
This cake was easy to make and so moist and delicious!
Moist, delicious and yummy cake. My go recipe always.
My go to recipe for vanilla cake!
Excellent Ingredient recommendation. The Recipe satisfies me as I have everything.
This was my first attempt at a cake from scratch and it turned out amazing!! The sponge was so moist and light and airy, will definitely be using the recipe again!
After taking your class on Food Network kitchen I went into my kitchen and made a beautiful cake the vanilla butter cake American buttercream you make cake decorating a breeze thank you
Thanks Dan for your perfect every time steps for ideal vanilla cake!
Hey
Excellent,easy to follow ,definitely recommend to everyone to trying.