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Vanilla Cake with Vanilla Cream

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This Moist Vanilla Layer Cake is an easy vanilla cake recipe that is SUPER moist and spongy, you’ll know it’s a homemade vanilla cake. It’s decorated with the perfect vanilla frosting recipe.

INGREDIENTS:

Vanilla Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs room temperature ( ignore this if pure vegetarian, instead use baking soda 1 tsp)
  • 1 1/2 tsp vanilla
  • 1 cup yogurt/curd not buttermilk  room temperature

Vanilla Buttercream:

  • 2 cups (4 sticks) unsalted butter, cold
  • 7-8 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2-3 tablespoons heavy whipping cream
  • Pinch of salt

    INSTRUCTIONS

    1. For the cake: 
    2. 1.Preheat the oven to 350°F. Prepare 2 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even strips if desired.
    3. 2.In a large mixing bowl, combine the sugar, butter, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in colour, about 2 minutes. Scrape down the bowl as needed.
    4. 3.Combine the dry ingredients in a separate bowl. Add half the dry ingredients, beat on low speed while pouring in half of the yogurt. Mix just until the flour starts to incorporate.
    5. 4.Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining yogurt and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
    6. 5.Divide the batter evenly between the two pan,  Bake at 350°F for 25-30 minutes. Rotate your pans in the oven halfway through baking.
    7. 6.Test the cake  by inserting a toothpick into the centre of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
    8. For the frosting: 
    9. 1.Cut butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in colour.
    10. 2.Add 3 cups of powdered sugar and mix on low speed until incorporated into butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
    11. 3.Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
    12. 4.Add the last 2 cup powdered sugar along with 2 tablespoons of heavy whipping cream. Beat on low speed until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
    13. To assemble the cake, use knife to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
    14. Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, 
    15. or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Repeat with the second layer of cake and then place your third layer on top.
    16. Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
    17. Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use you icing smoother to remove any excess frosting.
    18. Keep this is fridge for 30mins. 
    19. Now cake is ready decorating.

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