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Buttermilk Vanilla Cake with Creamy Vanilla Frosting Recipe

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4.1 from 26 reviews

  • Author: Amina
  • Total Time: 45 minutes
  • Yield: 1 2-layer 8-inch cake (approximately 10-12 servings)

Description

This classic Buttermilk Vanilla Cake is a moist and tender dessert featuring a delicate crumb, enhanced by buttermilk and rich vanilla flavor. Topped with a creamy and smooth vanilla buttercream frosting, it’s perfect for celebrations or as a delightful treat any day.

Ingredients

Cake Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 cups unbleached cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1¼ cups buttermilk
  • 2 teaspoons Rodelle Reserve vanilla extract

Frosting Ingredients

  • 1½ cups unsalted butter, softened
  • 6 cups powdered sugar
  • 1 teaspoon Rodelle Reserve vanilla extract
  • 2 teaspoons buttermilk

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the cakes.
  2. Cream Butter and Sugar: In a mixing bowl, cream together 1/2 cup softened unsalted butter and 1 cup sugar until light and fluffy. Then, add 2 large eggs one at a time, mixing well after each addition.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups unbleached cake flour, 3 teaspoons baking powder, and 1 teaspoon sea salt.
  4. Alternate Adding Dry and Wet: Gradually add the dry ingredients to the wet mixture in increments, alternating with 1¼ cups buttermilk. Begin and end with the flour mixture for best texture.
  5. Add Vanilla: Mix in 2 teaspoons Rodelle Reserve vanilla extract evenly into the batter.
  6. Prepare Pans: Generously grease two 8-inch round cake pans with butter or shortening to prevent sticking.
  7. Divide Batter and Bake: Evenly divide the batter between the prepared pans. Bake for 25 minutes, or until the cake edges turn light golden brown and a toothpick inserted comes out clean.
  8. Cool: Allow cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
  9. Whip Butter for Frosting: Using a stand mixer fitted with a whisk attachment, whip 1½ cups softened unsalted butter for 1 minute to start the frosting.
  10. Add Powdered Sugar Gradually: Add 6 cups powdered sugar one cup at a time, scraping down the bowl sides between additions, mixing for 30 seconds each time to ensure smoothness.
  11. Add Flavor and Liquid: Mix in 1 teaspoon Rodelle Reserve vanilla extract and 2 teaspoons buttermilk, blending well.
  12. Beat Frosting: Increase mixer speed to medium/high and whip frosting for 4-5 minutes until it becomes light, airy, and creamy.
  13. Chill Frosting: Refrigerate the frosting for 30 minutes before using to frost the cake. Whip it once more briefly before spreading to achieve a smooth finish.

Notes

  • Use room temperature eggs and butter to ensure smooth batter and frosting.
  • Ensure cakes are completely cooled before frosting to prevent melting.
  • You can substitute cake pans with different sizes but adjust baking time accordingly.
  • For extra flavor, garnish the frosted cake with fresh berries or edible flowers.
  • Store cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/buttermilk-vanilla-cake-with-creamy-vanilla-frosting-recipe/