Vanilla Cake with Vanilla Buttercream Frosting

Preparation Instructions

1. Prepare to bake—Preheat the oven to 350°F. Grease (with butter) and flour two 8” round cake pans.
2. Whip the eggs—Using an electric mixer with a whisk attachment, whip eggs on high speed till foamy. Pour sugar in a slow stream while continuing to whip on high. Keep whipping for about 5 to 7 minutes till mixture reaches ribbon stage (it should be thick, pale yellow, and the whisk will leave streaks in the batter).
3. Mix the wet and dry ingredients —Add flour, baking powder, and salt to a medium bowl and whisk to combine. Pour into the meringue mixture and mix on low speed until all the flour has been incorporated.
4. Prep the dairy—Place butter and milk in a microwave-safe bowl and heat until butter is melted, about 1 to 2 minutes. Mixture should be hot, but not boiling.
5. Finish the batter—Add about 2 cups of the cake batter into the hot milk mixture and quickly (and vigorously) whisk to combine. Pour this mixture into the remaining batter, add vanilla, and mix until combined. Batter will look thinner than you’d expect, but this will deliver a deliciously moist cake.
6. Bake the cake—Distribute batter evenly between cake pans. Transfer to a preheated oven and bake for 25 minutes. Reduce oven temperature to 325°F and continue baking for about 10 minutes. You’ll know cake is done when you press gently in the center and the sponge springs right back. Carefully remove from cake pans and allow to cool completely on a wire rack before frosting.
7. Make the frosting—Place butter in a large bowl and blend with an electric mixer on medium till creamy—about 1 to 2 minutes. Add powdered sugar gradually, and continue to beat until all sugar is incorporated. Scrape down the sides of the bowl as needed and add milk, vanilla bean paste, and salt. Continue beating on high speed until the frosting is light and fluffy—about 5 or 6 minutes.

Tips

• Whip it good! Room temperature eggs whip to greater volume and deliver a lighter, fluffier texture in baked goods. To get eggs to room temp in just a few minutes, place them in a bowl of warm tap water till they’re no longer cold to the touch.
• For a four-layer cake, slice each 8-inch cake in half horizontally—you’ll want to make extra frosting for filling and decorating. Or portion batter in two of our muffin tins to make 24 cupcakes to please a crowd.

Mix it Up—Ingredient Substitutions

We have made this cake with 2% milk with no discernible detriment, but wouldn’t recommend going all the way to skim. And if you don’t have cake flour, all-purpose will do—just use about 10 grams more.

Have it your way! Add sprinkles, chocolate chips, or nuts to the cake batter. And easily transform vanilla buttercream into countless flavors by mixing in everything from dried fruit powders, coconut, or zests to Nutella, peanut butter, liqueurs, and more. To maintain the proper texture, just be careful not to add too much liquid.

Storage & Leftover Suggestions

Store cake in an airtight container at room temperature for around 3 days or in the fridge for 5 days (bring to room temp before serving).

Baked cake layers can be wrapped tightly in cling wrap and frozen for a few months. Buttercream also keeps well in the freezer for up to 4 months—we like to make extra and keep it on hand for frosting “emergencies.”