British Girl Bakes Logo
Free Cake Decorating MasterCourse | British Girl Bakes
Free MasterCourse
British Girl Bakes Logo
Free Cake Decorating MasterCourse | British Girl Bakes

Very Vanilla Cake

This is a rich, buttery cake and it’s a great starting point for loads of flavours of fillings and frostings.

As with almost any baking recipe, take your ingredients out of the fridge a few hours before you start so that they come to room temperature. This will allow them to combine better and give you the best results!

ingredients for very vanilla cake recipe british girl bakes

In a mixer with a beater or paddle attachment, beat the butter and sugar together using medium speed for about two minutes. They should become pale and look "fluffier" or creamier. Use a spatula to scrape down to the bottom of the bowl once during mixing to make sure no butter or sugar is stuck at the bottom.

Now add the eggs one at a time, mixing on the lowest speed after adding each egg for about 30 seconds until everything is incorporated.

very Vanilla cake batter recipe is thick british girl bakes

Using real vanilla extract instead of artificial vanilla essence will give you the richest tasting cake. After adding the vanilla, mix for about 30 seconds until it's incorporated.

cream butter and sugar and add vanilla extract to make very vanilla cake british girl bakes

In a small bowl or measuring jug, mix buttermilk and oil. If you don't have buttermilk, try this substitution: use milk instead of buttermilk but after measuring it, remove one tablespoon of milk and add one tablespoon of lemon juice or white vinegar. Leave the milk for 5 minutes to curdle.

how to substitute buttermilk with milk for very vanilla cake british girl bakes

Add half of the buttermilk and oil mixture to the butter mixture and mix on lowest speed to incorporate.

Sift the dry ingredients together: flour, baking soda, baking powder and salt. By whisking them together to combine them, the rising agents will be spread evenly throughout your cakes.

whisk dry ingredients together to make very vanilla cake british girl bakes

Add half of the flour mixture to the mixing bowl and mix on lowest speed to incorporate, scraping down to the bottom of the mixing bowl to check that batter is evenly mixed. Repeat with the remaining buttermilk and oil mixture and then the remaining flour mixture. This vanilla cake batter is quite thick, which makes it easy to spoon into cake pans next.

add eggs one at a time to make very vanilla cake british girl bakes

Grease the inside base and sides of three 8" cake pans with butter or non-stick oil spray. Divide the cake batter between the pans. Use a spatula to spread the batter so that it's level and tap the pans on the counter a few times to knock out any air bubbles.

divide very vanilla cake batter between cake pans british girl bakes

Bake the cake layers at 160ºC or 325ºF for 38 minutes or until a toothpick inserted into the middle of the cake comes out clean. Leave the cakes to cool in their pans for 10 minutes and then slide a spatula around the edges to loosen them from the pans. Turn the cakes oven onto a wire cooling rack and leave them to cool completely, which will take about three hours.

vanilla cake layers with golden crust on cooling rack

You’ll notice a golden caramelized exterior on the cakes after baking, which seals the cake’s moistness.

how to assemble a straight level cake very vanilla British Girl Bakes

Once the cakes have cooled completely, assemble and frost your cake! I love filling and frosting this cake with my 4 Minute Buttercream but it pairs well with SO many flavours: strawberry, lemon, caramel, chocolate...

apply a crumb coat to very vanilla cake before frosting British Girl Bakes

If you struggle to frost your cakes smoothly, check out my Basics of Cake online course, where I teach every step of the cake-making process: mixing, baking, making fillings and frostings, levelling and dividing cake layers, assembling, frosting, decorating, storing, transporting and serving!

how to get smooth frosting on very vanilla cake British Girl Bakes
Very Vanilla Cake Recipe British Girl Bakes
how to slice very vanilla cake British Girl Bakes

Here's the printable, Pinnable recipe. You can switch between ingredient measurements using cups or grams so you can use whichever you prefer – I usually measure my ingredients out in cups rather than weighing them and the recipe is flexible enough that any minor differences in quantities won't affect the end result.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
very vanilla cake tutorial and recipe British Girl Bakes

Very Vanilla Cake


  • Author: British Girl Bakes
  • Yield: A three- layer 8" cake

Description

This is a rich, buttery cake and it’s a great starting point for loads of flavours of fillings and frostings.


Ingredients

Units
  • 2 cups unsalted butter
  • 2 2/3 cups white sugar (granulated sugar)
  • 8 eggs
  • 1 1/2 tablespoons vanilla extract
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 5 cups plain flour (all-purpose flour)
  • 1 tablespoon and 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Instructions

  1. Using a mixer with a beater/paddle attachment (not a whisk), beat room temperature butter and sugar on medium speed until pale and creamy, about 2 minutes. Scrape down to the bottom of the bowl once during mixing to make sure no butter or sugar is stuck at the bottom.
  2. Add eggs one at a time, mixing on the lowest speed after each addition for 30 seconds. Scrape down to the bottom of the bowl to make sure everything is incorporated before adding the next egg.
  3. Add vanilla and mix for about 30 seconds to combine.
  4. In a small bowl or measuring jug, mix room temperature buttermilk and oil. Add half to the butter mixture and mix on lowest speed to incorporate.
  5. In a bowl, sift flour, baking soda, baking powder and salt. Add half of the flour mixture to the mixing bowl and mix on lowest speed to incorporate, scraping down to the bottom of the mixing bowl to check that batter is evenly mixed. Repeat with the remaining buttermilk mixture and then finish with the remaining flour mixture.
  6. Grease three 8" baking pans with non-stick oil spray or butter. Divide batter equally between the cake pans.
  7. Bake at 160ºC or 325ºF for 38 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  8. Leave cakes to cool in their pans for 10 minutes. Use a spatula to loosen the cakes from the edges of the pans and then turn onto a wire cooling rack. Leave to cool completely.

Notes

You can use salted instead of unsalted butter but if you do, omit the salt.

This recipe works best with plain flour, also called all-purpose flour. 

subscribe now

Leave a Comment

Your email address will not be published.

Recipe rating

23 comments on “Very Vanilla Cake”

    1. I haven't tried it but I imagine it will, if you use the same quantity. Please tell me how it turns out!

  1. Delicious cake with fantastic instructions! Even I was able to follow it and it turned out perfectly! The Buttermilk definitely puts this recipe above a lot of others. So rich but not overly sweet

  2. Been searching for perfect vanilla cake and i guess here it is.I will give it a try and leave a review soon :).Thanks so much Emily!

  3. For Funfetti, can I simply add the sprinkles to this recipe? Also, would this recipe convert to one 1/4 sheet cake pan?
    Thank you!

    1. Yes! Just pour the sprinkles in at the very end. You can use the 6" or 8" batter for a quarter sheet cake, depending on how tall you want it to be 🙂

  4. Thanks so much for this na. Please how’s the sweetness? I’m making this for a 70+ year old woman. I don’t know if this can work for her

    1. It's not a very sweet cake - the sweetness can come from the fillings of frosting you use, so if you choose something that isn't very sweet then this would be perfect for her!

  5. I’ve used this recipe twice in the last couple weeks. It’s turned out yummy and moist and have had many compliments on it.
    Thank you for this recipe Emily.

    I’ll also be using it to make the 3D rainbow cake for my 5 year old granddaughters birthday.

    I’m excited to make that cake from your tutorial.

  6. Hello Emily, with the Buttermilk substitution, you say to use half the oil, do add the rest of the oil to the batter after?

    1. Hi! You mix the buttermilk (or buttermilk substitute) with the oil and add half of that mixture to the batter, then half of the flour mixture, then the other half of the buttermilk and oil mixture, and then the other half of the flour mixture. Hope that makes sense!

  7. Roughly how much do your eggs weigh?
    You use granulated sugar instead of caster sugar, wont it be gritty?

    1. I use large eggs and they weight about 55 grams. And yes, you can use caster sugar if you prefer! If you use room temperature butter and cream the butter and sugar together until it's light and fluffy you won't have any problems with graininess.

British Girl Bakes Logo
© Copyright 2022 • British Girl Bakes - All Rights Reserved
searchclosetimes-circlefacebookbarschevron-circle-downellipsis-hyoutubeyoutube-playinstagrampinterest-p