Yield: 10-20 slices

Vanilla 8 Inch Cake Recipe

8 inch cake sliced open with three layers of vanilla cake and vanilla buttercream

Three layers of super soft and fluffy 8 inch vanilla cakes, frosted with a whipped vanilla buttercream. This cake and frosting can be adapted into any other flavor! 

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 4 hours
Total Time 5 hours 30 minutes

Ingredients

8-inch Vanilla Cake

  • 3 cups (375g) all-purpose flour, spooned and leveled
  • 4 tsp baking powder
  • 1 tsp fine sea salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 2 cups (400g) granulated sugar
  • 1/2 cup (118mL) vegetable or canola oil
  • 4 large eggs, room temperature
  • 1 Tbsp vanilla extract
  • 1 cup (227g) sour cream
  • 1 cup (237mL) milk, room temperature

Whipped Vanilla Buttercream

  • 1 1/2 cups (340g) unsalted butter, SLIGHTLY colder than room temperature*
  • 5 cups (600g) powdered sugar, spooned and leveled
  • 1/4 cup (59mL) heavy whipping cream, room temperature
  • 1 Tbsp vanilla bean paste or extract
  • 1/8 tsp salt

Instructions

8-Inch Vanilla Cake

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 8 inch cake pans.
  2. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
  3. Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes, scraping the edge of the bowl halfway through.
  4. Add in the oil and beat for another 1-2 minutes.
  5. Add one egg at a time and beat on medium-high speed for 30-60 seconds, until each one is fully incorporated. Make sure to scrape the bottom of the bowl every so often.
  6. Add the sour cream and vanilla extract and beat just until they're combined.
  7. Add half of the dry ingredients to the batter, turn the mixer up to low speed and then pour in the milk, followed by the rest of the dry ingredients.
  8. Distribute the batter evenly among the three cake pans, about 18oz in each pan and bake for 30-35 minutes.
  9. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
  10. Allow the cake to cool completely before frosting.

Whipped Vanilla Buttercream

  1. Place the butter in the bowl of a stand mixer, fit with a whisk attachment and beat at full speed for 2-3 minutes, scraping the edge of the bowl every so often.
  2. Add in half of the powdered sugar, beat at the lowest speed, just until it's combined, then add the other half of the powdered sugar beating at the lowest speed again, just until it's combined.
  3. Scrape the edge of the bowl and turn the mixer up to medium-high speed and beat for 2-3 minutes.
  4. Scrape the edge of the bowl again, add in the heavy whipping cream, vanilla and salt and beat at medium-high speed for another 2-3 minutes.

Assemble

  1. Place the first layer of the cooled cake onto a flat surface and frost with 1/4 of the buttercream. Repeat with the next layer and then place the third layer on top.
  2. Use another 1/4 of the buttercream to apply a thin crumb coat to the outside of the cake and then refrigerate it for 30 minutes.
  3. Use the rest of the buttercream to frost the cake fully and then refrigerate it for another 15-20 minutes, just to set.
  4. Serve slightly chilled or at room temperature.

Notes

*I wrote slightly colder than room temperature because if my butter is at true room temperature in my house, it's almost always too warm. What I like to do is either pull the butter out 1-2 hours before using it and cut it into small chunks OR leave it out at room temperature the night before and refrigerate it for about 15 minutes before I use if for the frosting. You want the butter to be soft enough that it squishes when you press on it but not so warm that it looks greasy at all.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 649Total Fat: 36gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 121mgSodium: 289mgCarbohydrates: 79gFiber: 1gSugar: 60gProtein: 5g

Nutrition information may not be fully accurate.

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