Vanilla Cake
This Vanilla Cake recipe makes two tender and moist 8-inch cakes, using just buttermilk and a few pantry staples. Decorate with vanilla buttercream to turn this simple recipe into a stunning vanilla layer cake for any occasion.
Servings: 10 slices
Calories: 389kcal
Ingredients
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter room temp
- 1 1/2 cups sugar
- 3 large eggs room temp
- 2 teaspoons vanilla
- 1 cup buttermilk room temp
Instructions
- Preheat the oven to 350 F. Butter and line 2 - 8 inch cake pans.
- Sift together flour, baking powder and salt and then whisk together. Set aside.
- Cream together butter and sugar for about 3 minutes, until light and fluffy. Add eggs one at a time until each one is incorporated, then add vanilla and mix until combined.
- Add half of the flour mixture and half of the buttermilk and mix gently until nearly combined, about 20 seconds. Add the remainder of flour and buttermilk and gently fold together with a spatula. Don’t over mix or beat.
- Distribute batter into pan and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Place on wire racks to cool for twenty minutes and then remove from pans to cool on a wire rack.
- Frost and decorate with sprinkles.
Nutrition
Calories: 389kcal | Carbohydrates: 56g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 164mg | Potassium: 211mg | Fiber: 1g | Sugar: 31g | Vitamin A: 536IU | Calcium: 96mg | Iron: 2mg