Servings : two 8" cakes or 24 cupcakes
Everyone needs to have a GOOD vanilla cake recipe that always turns out fantastic. This is my favourite one!!
Ingredients
- 1 cup unsalted butter, room temperature (225gm)
- 1 3/4 cup sugar (350gm)
- 5 eggs, room temperature
- 3 cups all-purpose flour (360gm)
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. vanilla extract or essence
- 1 1/4 cup non-fat buttermilk (250ml)
Instructions
You can bake this in a 9×13 pan or use two 9″ pans then layer your cakes with frosting or ganache. You can even make cupcakes out of this, it would yield about 24 cupcakes.
You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly.
Preheat oven to 180C.
Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.
Sift together flour, salt and baking powder. Set aside.
Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you’re going to be left with chunks of butter in your finished batter. So make sure you cream it well and don’t rush! 🙂
Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren’t fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.
Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it’s a pain in the butt. It’s worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.
Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you’ve got everything will mixed.
Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don’t over bake the cake! 🙂
Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.
Enjoy!!
Can v use vegetable oil instead of butter…. Coz i hav tried recipes with butter nd we dnt like da taste it gives out.
I would not recommend oil in place of butter for this recipe. You can try if you like though.
Hi,
I made this cake today, infact now.
It turned out perfect, everyone liked it.
No cracks
Soft
Eatable
The batter was looked good
But, i feel the taste wasnt okay, it was buttery nd the smell was buttery too.
Why?????? 🙁
Hi, thanks for the feedback, could be the brand of butter used is too buttery in flavour. Try experimenting with a different brand and see if that helps.
maybe
its that KCC silver cover, i guess with blue line unsalted.
I see, try going with Brookside, the yellow packet.
Asalam Alakium
i was just checking your site so you made so many of my Favorite recipes & kindly want to ask you that v dont hve oven so can you tell me the easy way of baking
W/Salaam, thank you. You can use this method: http://www.fauziaskitchenfun.com/category/stove-top-baking/
Always after my cakes r baked while cooling the top crust turns moist n fudgy.why is this???
Hi, check point number 4 on this note: http://www.fauziaskitchenfun.com/cake-mistakes-find-out-why/
hi fauzia,ur cake receipe is perfect..the taste is great but their was one prob my cake was soft till mid but at its base it was v hard to cut..can u plz tell me why is this
Hi and thanks. Maybe the heat from the bottom was too much. Make sure you bake on the center rack of the oven and take care that the heat is evenly distributed. 🙂
hi fauzia , i try ur this vanilla cake and chocloate moist layered cake …. the taste is prefectly gud but i got one prob in both the cakes ….. my cake is crack from upward n the crack part is hard otherwise the whole cake is soft n tasty ….. i see ur cake mistake page where it is written tht the oven temp is high or baking powder is excessive but i careful make this vanilla cake n temp is exact the same n everything is done so careful ,,,,,i did’nt understand tht why my cake is crack from upward it does;nt looks gud…… kindly tell me the reason of it
Hi and thank you. Try checking this note to see if any of the tips given will help: Cake Mistakes
hi,
just a query… do u use regular whole milk or soy milk to make buttermilk ?
Hi, regular milk.
Assalamualaikum !
Assalamualaikum !
I need a suggestion, what could i put on a simple vanilla cake as a birthday party theme ??
W/Salaam, you can decorate it
W/Salaam, you can decorate it with frosting or fill it with mousse.
can’t this be made without electric beater?
It can. 🙂
salam i want to make 5o cupcakes not sure how to double the quantiy,please can you help me out,Thanks.
W/Salaam, double ALL the ingredients. 🙂
Salam can I use cake flour for this recipe and if so what quantity shall I use.Thanks
You can if you like although best results for this cake are with plain/AP flour.
Sorry wanted to ask if I can add zest ( back of lemon or orange)
Yes you can, although I also have a lemon cake which uses zest if you want that. Recipe is also in this folder.
salaam – can i ask what butter you use for your cakes please?
W/Salaam, I prefer unsalted butter.
hi…..u r doing a great job. thanks. will u pls tell me the measurements of making cake with using one egg only? my daughter is 5 yrs and she loves cake…sothat i can make them often.
Hi, and thanks! How about this recipe…you can halve it so that you will only need to use one egg and you will have enough cake that will keep fresh and moist for a week! 🙂 http://www.fauziaskitchenfun.com/moist-layered-chocolate-cake/
thanks a lot…. i really appreciate it…… but badluck my daughter doesn’t like chocolate cake 🙁
Oh, sorry about that then. Will try and add a 1 egg plain cake soon. 🙂
The measuring cup of 8oz equal to i cup of flour ?
Since flour is lighter than most other ingredients, 1 cup of flour is actually 4oz instead of the usual 8oz. A cup of flour is equivalent to 120 gm.