Vanilla Cake

Serves 1
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Directions

  1. 1Preheat oven to 350°F. Grease three 8-inch round pans with baking spray.
  2. 2Preheat oven to 350°F. Grease three 8-inch round pans with baking spray.
  3. 3Preheat oven to 350°F. Grease three 8-inch round pans with baking spray.
  4. 4In a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and vanilla on medium-high speed for 4–5 minutes, until very pale, light, and fluffy.
  5. 5In a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and vanilla on medium-high speed for 4–5 minutes, until very pale, light, and fluffy.
  6. 6In a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and vanilla on medium-high speed for 4–5 minutes, until very pale, light, and fluffy.
  7. 7Scrape down the bowl 2–3 times; this step builds your cake’s structure.
  8. 8Scrape down the bowl 2–3 times; this step builds your cake’s structure.
  9. 9Scrape down the bowl 2–3 times; this step builds your cake’s structure.
  10. 10Emulsify the eggs with an immersion blender before adding them.
  11. 11Emulsify the eggs with an immersion blender before adding them.
  12. 12Emulsify the eggs with an immersion blender before adding them.
  13. 13Add the emulsified eggs to the creamed mixture one at a time, mixing well after each addition.
  14. 14Add the emulsified eggs to the creamed mixture one at a time, mixing well after each addition.
  15. 15Add the emulsified eggs to the creamed mixture one at a time, mixing well after each addition.
  16. 16In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  17. 17In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  18. 18In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  19. 19With the mixer on low speed, add the dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with the dry.
  20. 20With the mixer on low speed, add the dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with the dry.
  21. 21With the mixer on low speed, add the dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with the dry.
  22. 22Mix just until incorporated; do not overmix or the crumb will toughen.
  23. 23Mix just until incorporated; do not overmix or the crumb will toughen.
  24. 24Mix just until incorporated; do not overmix or the crumb will toughen.
  25. 25With the mixer still on low, mix in the sour cream until fully combined and silky.
  26. 26With the mixer still on low, mix in the sour cream until fully combined and silky.
  27. 27With the mixer still on low, mix in the sour cream until fully combined and silky.
  28. 28Evenly divide the batter between the prepared pans and smooth the tops with a spatula.
  29. 29Evenly divide the batter between the prepared pans and smooth the tops with a spatula.
  30. 30Evenly divide the batter between the prepared pans and smooth the tops with a spatula.
  31. 31Bake for 25–30 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  32. 32Bake for 25–30 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  33. 33Bake for 25–30 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  34. 34Let the cakes rest in the pans for 10 minutes, then invert onto a wire rack.
  35. 35Let the cakes rest in the pans for 10 minutes, then invert onto a wire rack.
  36. 36Let the cakes rest in the pans for 10 minutes, then invert onto a wire rack.
  37. 37Cool completely before frosting.
  38. 38Cool completely before frosting.
  39. 39Cool completely before frosting.
  40. 40Decorate the cake with buttercream.
  41. 41Decorate the cake with buttercream.
  42. 42Decorate the cake with buttercream.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup unsalted butter, softened
  • 1 cup unsalted butter, softened
  • 0.75 cup neutral oil (avocado)
  • 0.75 cup neutral oil (avocado)
  • 0.75 cup neutral oil (avocado)
  • 2.5 cups granulated sugar
  • 2.5 cups granulated sugar
  • 2.5 cups granulated sugar
  • 6 large eggs, room temperature
  • 6 large eggs, room temperature
  • 6 large eggs, room temperature
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp pure vanilla extract
  • 4 cups cake flour, spooned & leveled
  • 4 cups cake flour, spooned & leveled
  • 4 cups cake flour, spooned & leveled
  • 1 Tbsp baking powder
  • 1 Tbsp baking powder
  • 1 Tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1.5 cups buttermilk, room temperature
  • 1.5 cups buttermilk, room temperature
  • 1.5 cups buttermilk, room temperature
  • 0.5 cup sour cream, room temperature
  • 0.5 cup sour cream, room temperature
  • 0.5 cup sour cream, room temperature

Equipment

stand mixerpaddle attachmentimmersion blender8-inch round pansbaking sprayspatulaoventoothpickwire rack

Tips

  • Using both butter and oil keeps the cake soft and moist for days, even after refrigeration.
  • Cake flour is lower in protein, which forms less gluten and results in a fine, fluffy crumb.
  • Accurate measuring is crucial: fluff up flour, scoop it gently, and lightly shake it level to avoid a dense, dry cake.
  • Emulsifying eggs helps break down proteins and evenly distribute fat, creating a smoother batter and consistent texture.
  • Ensure all ingredients are at room temperature for even combining.
  • Scrape down the sides of the bowl a few times while mixing.
  • When adding dry ingredients, stop mixing as soon as they are incorporated to avoid building too much gluten, which toughens the cake.
  • Do not overbake, as vanilla cake dries out quickly.