This classic vanilla cake is your go‑to when you want something that looks and tastes special but isn’t fussy to make. The batter yields two tender, moist sponge layers that bake up beautifully in 30 minutes, and the rich vanilla buttercream brings it all together. It’s a timeless treat for birthdays, gatherings, or whenever you’re craving a slice of homemade comfort.
Light & Fluffy Vanilla Cake
Soft vanilla sponge layers filled and topped with a silky vanilla buttercream frosting, perfect for any celebration.
Ingredients
- 300 g all purpose flour
- 25 g cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 113 g unsalted butter
- 105 g unflavoured vegetable oil such as canola oil
- 332 g white granulated sugar
- 3 large eggs – room temperature
- 1¼ tbsp vanilla essence
- 1 tsp white vinegar
- 337 g buttermilk
Vanilla Buttercream Frosting
- 340 g unsalted butter – room temperature
- 375 g powdered sugar – also known as icing sugar
- 1½ tsp vanilla essence
- 1½ tbsp milk – heavy or whipping cream suitable
Instructions
- Preheat your oven to 165 °C (330 °F) fan (or 180 °C/350 °F conventional). Grease and line two 8‑inch cake tins.
- In a bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In a mixing bowl (or stand mixer), beat the room‑temperature butter, oil, and sugar on medium speed for about 2 minutes until light and creamy.
- Add the eggs one at a time, mixing just until each is incorporated (about 10–15 seconds each).
- Stir in the vanilla extract and white vinegar.
- Pour in ½ cup of buttermilk and mix until just combined.
- With a spatula, gently fold in half of the dry ingredients until you no longer see streaks of flour.
- Add another 1 cup buttermilk, fold again until just combined.
- Finish by folding in the remaining dry ingredients, take care not to over mix.
- Divide the batter evenly between your prepared tins.
- Bake for 30 minutes, or until a toothpick inserted into the centers comes out clean.
- Let them rest in the tins for 15–20 minutes, then turn the cakes out onto a wire rack to cool completely before frosting.
Vanilla Buttercream Frosting
- In your mixer bowl, combine the softened butter, powdered sugar, vanilla extract, and milk or cream.
- Start mixing on low speed until the sugar and butter come together (about 1 minute).
- Increase to medium‑high and whip for 10 minutes, scraping down the sides halfway through, until the frosting is light, fluffy, and spreadable.
- Place one cake layer on your serving plate, spread a thick layer of buttercream on top, then set the second layer over it. Frost the top and sides as desired, then slice and enjoy!
