Ingredients
Vanilla Cake
- 270 grams all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 56 grams salted butter, room temperature
- 120 mL canola oil, any neutral oil works
- 300 grams granulated sugar
- 3 large eggs, room temperature
- 170 grams sour cream, room temperature
- 1 Tbsp vanilla extract
- 180 mL milk , room temperature
Vanilla Buttercream
- 227 grams unsalted butter, room temperature
- 480 grams powdered sugar, spooned and leveled
- tiny pinch fine sea salt
- 45-60 mL heavy whipping cream
- 1 Tbsp vanilla extract and/or vanilla bean paste
Method
Vanilla 6 inch cake
- Preheat the oven to 350°F (177°C) convection and grease and line three 6 inch cake pans.
- In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.270 grams all-purpose flour, 1 Tbsp baking powder, 1/2 tsp fine sea salt
- 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 1 minute. Add the oil and beat at full speed for another minute.56 grams salted butter room temperature, 300 grams granulated sugar, 120 mL canola oil any neutral oil works
- Then add the eggs, one at a time, beating on medium speed until each egg is fully incorporated.3 large eggs room temperature
- Add the sour cream and vanilla extract and beat just until combined.170 grams sour cream room temperature, 1 Tbsp vanilla extract
- Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients.180 mL milk room temperature
- Distribute the batter evenly among the three cake pans, about 14oz in each pan and bake for 30-35 minutes. 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.
- Allow the cake to cool completely before frosting.
Vanilla Buttercream
- In a large bowl or the bowl of a stand mixer, beat the butter at full speed until it's pale and fluffy, 2-3 minutes.227 grams unsalted butter room temperature
- Add the powdered sugar and salt and beat at low speed just until it's combined.480 grams powdered sugar spooned and leveled, tiny pinch fine sea salt
- Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy, a few minutes.
- Add the vanilla and turn the mixer to medium speed, streaming in about 2 Tbsp of the heavy whipping cream, beating until it's well combined.45-60 mL heavy whipping cream, 1 Tbsp vanilla extract and/or vanilla bean paste
- Scrape the edge of the bowl, give it a good mix and assess the texture/flavor of the frosting. If you want it softer/more spreadable, repeat with more of the heavy cream.
Assemble
- Use 1/2 of the buttercream to frost the first and second layer and then use 1/4 for a crumb coat.
- Refrigerate the cake for 15-30 minutes, then use the last 1/4 of the buttercream to frost the rest of the cake.
Notes
If you want extra frosting for decorating, do 1.5x or 2x the amount of frosting. The amount in the recipe is just enough to lightly frost the cake.
Nutrition
Serving: 1gCalories: 787kcalCarbohydrates: 101gProtein: 6gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 127mgSodium: 316mgPotassium: 111mgFiber: 1gSugar: 79gVitamin A: 981IUVitamin C: 0.2mgCalcium: 133mgIron: 2mg