Hi everyone, this is Sam from SugarSpunRun.com and today
I want to show you how to make my favorite vanilla cake recipe this is a really simple recipe for a
Classic soft vanilla cake it's going to make a two layer cake I'm going to use my KitchenAid stand
mixer for this recipe but you can certainly use an electric hand mixer as well. To begin you're going to want to preheat your oven to
350 degrees Fahrenheit
Next we're going to combine a 1/2 cup of canola oil or vegetable oil
1/2 cup of unsalted butter that's been softened to room temperature and
One and a half cups of white granulated sugar in the bowl of your stand mixer. Go ahead and beat these until they're well combined
Once your ingredients are well combined you're going to add four eggs
I recommend adding these one at a time with a mixer running on low speed
For best results your eggs should be at room temperature
Once the eggs are well combined add a tablespoon of vanilla extract
Now we're going to prepare the dry ingredients. We want to whisk these together in a separate bowl
you're going to start with three cups of all-purpose flour add 1
Tablespoon of baking powder and 1/2 teaspoon of salt and stir until these are well combined
In addition to the dry ingredients we're also going to add another 1 1/4 cup of buttermilk as
With the eggs and the butter the buttermilk should be at room temperature. Having all of your ingredients at room
Temperature is going to give you the best cake possible.
It helps your ingredients combine really well in a way that they wouldn't if some of your ingredients were cold and some of them were at
room temperature. We're going to alternate by adding some of the flour mixture
And then some of the buttermilk, stirring just until each is combined
I always like to stir the dry ingredients in by hand in order to avoid over-mixing the batter
We'll start by adding some of our flour mixture to the wet batter
Go ahead and fold that in using a spatula until it is just combined
Once the flour mixture is well incorporated, go ahead and add a portion of your buttermilk
and then stir until that is combined
Repeat with your flour mixture
Stirring until combined and then you'll repeat with your buttermilk,
And then your flour mixture, until all of the buttermilk and flour mixture have been combined into the batter
I usually begin and end with the flour mixture, adding the flour in about four parts and the buttermilk in about three.  Make sure to
scrape the sides and the bottom of the bowl as you stir so that all of your ingredients are well incorporated.
Now set your cake batter aside and prepare your baking pans. First, take a large piece of parchment paper
And go ahead and fold it in half
Now place one of your tins over the parchment and trace around the bottom of the pan
Now we'll just cut along the line that you made.
I like to cut just inside the line, so you don't have to worry about any of your marker getting in the cake.
Set these aside and we'll lightly grease and flour the sides of your cake pan
I just use a little bit of Crisco to grease the sides of the pan
And then add some flour and tap around the edges until they're lightly coated
Be sure to discard any excess flour.
Now place your parchment paper liners in the bottom of each cake pan.
This will ensure that the bottoms of your cakes won't stick and that they'll come out easily and
Clean each time. Go ahead and divide your batter evenly into each cake pan
Now these are 8-inch cake pans, if you want to use nine-inch pans you can,
but make sure that they're deep enough to hold all your batter so that they won't overflow
Use your spatula to smooth out the surface of each cake.
Now you will bake these on 350 degrees Fahrenheit for about 30 to 35 minutes
You'll be able to tell that your cakes are finished baking
When they lightly spring back to the touch, or when a toothpick inserted in the center comes out mostly clean or with a few
moist crumbs
There should not be any wet batter on the toothpick. You're going to let your cake cool in its pan for about 10 minutes before
inverting it into a cooling rack to cool completely
Thanks to the parchment paper
It should come out without a hitch, and then remove the parchment paper and make sure your cake cools completely before frosting it
Once your cakes have cooled completely they should be easy to handle. Go ahead and pick them up and transfer them onto your serving platter.
You can frost them with any frosting you like, but I'm going to use my favorite chocolate frosting
I recently shared the video on how to make this frosting so be sure to check it out if you want to try it for yourself.
Then top that with your other layer of cake
And frost to cover completely.
And don't forget to top your cake off with plenty of sprinkles!
And that is how you make my favorite vanilla cake, as you can see it's so simple to make it is so soft and fluffy
And the chocolate frosting is just perfect on top. This cake is really good and delicious
And I think you guys are all going to love it
just as much as I do.
Look how light and fluffy that is! I hope you guys will try this recipe out and let me know what you think, I really
hope you love it as much as I do.
Thanks for watching, and I'll see you next time!
