Vanilla Cake with American Buttercream

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Cuisine

American

Vanilla cake with American buttercream is a classic dessert loved for its soft, moist texture and smooth, creamy frosting. The rich vanilla flavor pairs perfectly with the light, buttery sweetness, making it a favorite for any occasion. Whether for a celebration or a simple treat, this cake is always a delicious choice. To keep your cake fresh and delicious, proper storage is key:

At Room Temperature (1-2 Days): If your kitchen is cool, store the frosted cake in an airtight container or under a cake dome to keep it from drying out. Avoid direct sunlight or heat.

In the Refrigerator (Up to 5 Days): Cover the cake with plastic wrap or place it in a cake container to prevent it from absorbing fridge odors. Before serving, let it sit at room temperature for about 30 minutes to soften.

In the Freezer (Up to 3 Months): For longer storage, freeze individual slices or the entire cake. Wrap in plastic wrap, followed by aluminum foil, and place in an airtight container. Thaw in the fridge overnight and bring to room temperature before serving.

With proper storage, your vanilla cake with American buttercream will stay fresh and delicious, ready to be enjoyed whenever you crave a sweet treat!

Ingredients

Vanilla Cake

250 grams of self-rising flour
300 grams of sugar
250 grams of 2% milk
4 eggs
1 tbsp vanilla
115 grams of butter
3 tbsp vegetable oil
1/4 tsp of baking powder
1/4 tsp of salt

American Buttercream Frosting

337 grams of butter (3 sticks of butter)
2 tbsp of 2% milk
2 tsp of vanilla extract
1/4 tsp salt
550 grams of powdered sugar

Directions

Making Vanilla Cake

Preheat the oven to 350°F (convection bake).
Grease two 8-inch round cake pans with butter, dust with flour, and line the bottom with parchment paper.
Crack 4 eggs into a measuring pitcher and set aside to reach room temperature.
In another measuring pitcher, combine milk and butter, then set aside.
Sift the self-rising flour, baking powder, and salt into a bowl. Whisk them together.
Sift the sugar into a separate bowl.
Attach the whisk to a stand mixer and mix the eggs on speed 2 until well combined.
Add the sugar and increase the speed to 8. Mix for 7 minutes. While mixing, heat the milk and butter in the microwave for 2 minutes. Whisk until the butter melts. Set aside.
Add the sifted flour mixture to the egg and sugar mixture. Change the mixer speed to "Stir" and mix until just combined. Be careful not to overmix.
Heat the milk and butter mixture in the microwave for 1.5 minutes to get it hot. Stir in the vanilla extract and vegetable oil.
Using an ice cream scooper, add 3 scoops of the flour mixture into the hot milk and butter mixture. Whisk well to combine. Then, pour this mixture into the rest of the flour mixture in the mixer. Mix on "Stir" for a few seconds until just incorporated. Gently fold the batter with a spatula to make sure the ingredients at the bottom of the bowl are fully combined.
Pour 542 grams of cake batter into each prepared tin. Wrap the pans with damp cake strips and bake for 30 minutes.

Releasing the Cake & Cooling

Run an icing spatula around the edges of the cake pans to loosen the cakes. Flip them onto a cooling rack and let them cool for 10-15 minutes. Wrap in plastic wrap and allow them to cool completely before frosting, or refrigerate until they reach room temperature.

Making American Buttercream

Using a stand mixer with a paddle attachment, beat the butter on speed 8 for 3-5 minutes until it turns pale and fluffy. Sift the powdered sugar into a bowl. Reduce the mixer speed to 4 and gradually add the sugar. Mix in the vanilla, salt, and milk, then increase to speed 8 until the frosting is light and whipped.

Assembling the Cake

Place a 12” cake board on a turntable and add a small dollop of frosting to secure the first cake layer.
Use half of the frosting for assembly and the crumb coat. Scoop four spoonfuls onto the first layer, spread evenly with an icing spatula, then place the second cake layer on top and repeat. Cover the entire cake with a thin “crumb coat” and freeze for 15-20 minutes until set.
Use the remaining buttercream to frost the cake evenly with an icing spatula and bench scraper. Finish with sprinkles. Enjoy!

Recipe Video

@everchangingeats My favorite vanilla cake 🍰 I love baking this cake, it tastes so good! recipe below and in the link: https://everchangingeats.com Vanilla Cake 250 grams of self-rising flour 300 grams of sugar 250 grams of 2% milk 4 eggs 1 tbsp vanilla 115 grams of butter 3 tbsp vegetable oil 1/4 tsp of baking powder 1/4 tsp of salt American Buttercream Frosting 337 grams of butter (3 sticks of butter) 2 tbsp of 2% milk 2 tsp of vanilla extract 1/4 tsp salt 550 grams of powdered sugar Making Vanilla Cake 1. Preheat the oven to 350°F (convection bake). 2. Grease two 8-inch round cake pans with butter, dust with flour, and line the bottom with parchment paper. 3. Crack 4 eggs into a measuring pitcher and set aside to reach room temperature. 5. In another measuring pitcher, combine milk and butter, then set aside. 6. Sift the self-rising flour, baking powder, and salt into a bowl. Whisk them together. 7. Sift the sugar into a separate bowl. Attach the whisk to a stand mixer and mix the eggs on speed 2 until well combined. 8. Add the sugar and increase the speed to 8. Mix for 7 minutes. While mixing, heat the milk and butter in the microwave for 2 minutes. Whisk until the butter melts. Set aside. 9. Add the sifted flour mixture to the egg and sugar mixture. Change the mixer speed to "Stir" and mix until just combined. Be careful not to overmix. 10. Heat the milk and butter mixture in the microwave for 1.5 minutes to get it hot. Stir in the vanilla extract and vegetable oil. 11. Using an ice cream scooper, add 3 scoops of the flour mixture into the hot milk and butter mixture. Whisk well to combine. Then, pour this mixture into the rest of the flour mixture in the mixer. Mix on "Stir" for a few seconds until just incorporated. Gently fold the batter with a spatula to make sure the ingredients at the bottom of the bowl are fully combined. 12. Pour 542 grams of cake batter into each prepared tin. Wrap the pans with damp cake strips and bake for 30 minutes. Releasing the Cake & Cooling 1. Run an icing spatula around the edges of the cake pans to loosen the cakes. Flip them onto a cooling rack and let them cool for 10-15 minutes. Wrap in plastic wrap and allow them to cool completely before frosting, or refrigerate until they reach room temperature. Making American Buttercream 1. Using a stand mixer with a paddle attachment, beat the butter on speed 8 for 3-5 minutes until it turns pale and fluffy. Sift the powdered sugar into a bowl. Reduce the mixer speed to 4 and gradually add the sugar. Mix in the vanilla, salt, and milk, then increase to speed 8 until the frosting is light and whipped. Assembling the Cake 1. Place a 12” cake board on a turntable and add a small dollop of frosting to secure the first cake layer. 2. Use half of the frosting for assembly and the crumb coat. Scoop four spoonfuls onto the first layer, spread evenly with an icing spatula, then place the second cake layer on top and repeat. Cover the entire cake with a thin “crumb coat” and freeze for 15-20 minutes until set. 3. Use the remaining buttercream to frost the cake evenly with an icing spatula and bench scraper. Finish with sprinkles. Enjoy! #vanilla #vanillacake #cake #americanbuttercream #buttercream #frosting #americanbuttercreamfrosting #baking #sweets ♬ the bakery - Ophelia Wilde