| Servings |
24 servings
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Ingredients
Vanilla Cake
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter room temperature
- 1 3/4 cups sugar
- 4 eggs at room temperature
- 2 tsp pure vanilla extract
- 1 cup room temperature milk
Vanilla Buttercream
- 2 cups unsalted butter room temperature
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 Tbsp heavy cream
Ingredients
Vanilla Cake
Vanilla Buttercream
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Instructions
Vanilla Cake
- Preheat oven to 350 degrees F. Spray a 9x13 baking pan with a cooking spray.
- In a bowl, together the flour, baking powder, and salt. This is the flour mixture.
- In your stand mixer, beat the butter (about 1-2 minutes) until its light and fluffy. Gradually add the sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and beat until combined.
- Then alternatively add the flour mixture and the milk, and end with flour mixture. So it should be flour, milk, flour, milk and flour.
- Bake 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a wire rack to cool for 10 minutes. Then invert the cake.
Vanilla Buttercream
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar. Add the desired color.
Recipe Notes
Joy of Baking and Chelsweets
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