Ingredients
Equipment
Method
Making the Vanilla Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside.
- In a large bowl, use an electric mixer to beat the room temperature butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Beat in the eggs one at a time, mixing well after each addition. Once combined, stir in the pure vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined.
Baking to Perfection
- Pour the batter into your prepared baking pan and spread it into an even layer.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15-20 minutes before transferring it to the rack to cool completely before frosting.
Whipping Up the Buttercream Frosting
- In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar and vanilla extract, mixing on low speed until combined.
- Increase the mixer speed to medium-high and beat for 3-5 minutes until light and fluffy. Add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Spread the vanilla buttercream evenly over the cooled cake. Cut into squares and serve.
Nutrition
Notes
Tip 1: For the best flavor, use high-quality pure vanilla extract, not imitation vanilla.
Tip 2: Ensure your cake is completely cooled before frosting, otherwise the buttercream will melt and slide off.
Tip 3: To get clean cuts, wipe your knife with a damp cloth between each slice.
Tip 2: Ensure your cake is completely cooled before frosting, otherwise the buttercream will melt and slide off.
Tip 3: To get clean cuts, wipe your knife with a damp cloth between each slice.