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

Vanilla 8 Inch Cake Recipe

Bernice Baran
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! 
4.63 from 156 votes
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Prep Time 1 hour
Cook Time 30 minutes
Additional Time 4 hours
Total Time 5 hours 30 minutes
Course Cakes
Cuisine American
Servings 16 slices
Calories 649 kcal

Equipment

Ingredients
  

8-inch Vanilla Cake

  • 360 grams (3 cups) all-purpose flour
  • 4 tsp baking powder
  • 1 tsp fine sea salt
  • 113 grams (1/2 cup/8 Tbsp/1 stick) salted butter room temperature
  • 400 grams (2 cups) granulated sugar
  • 118 mL (1/2 cup) vegetable or canola oil
  • 4 large eggs room temperature
  • 1 Tbsp vanilla extract
  • 227 grams (1 cup) sour cream
  • 240 mL (1 cup) milk room temperature

Whipped Vanilla Buttercream

  • 340 gram (1 1/2 cups) unsalted butter cool room temperature*
  • 600 grams (5 cups) powdered sugar
  • 60 mL (1/4 cup) heavy whipping cream room temperature
  • 1 Tbsp vanilla bean paste or extract
  • 1/8 tsp fine sea salt

Instructions
 

Vanilla Cake

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 8 inch cake pans.
  • In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
    360 grams (3 cups) all-purpose flour, 4 tsp baking powder, 1 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 2 minutes, scraping the edge of the bowl halfway through.
    113 grams (1/2 cup/8 Tbsp/1 stick) salted butter, 400 grams (2 cups) granulated sugar
  • Add in the oil and beat for another 1-2 minutes.
    118 mL (1/2 cup) vegetable or canola oil
  • 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.
    4 large eggs
  • Add the sour cream and vanilla extract and beat just until they're combined.
    1 Tbsp vanilla extract, 227 grams (1 cup) sour cream
  • 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.
    240 mL (1 cup) milk
  • Distribute the batter evenly among the three cake pans, about 18oz 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.

Whipped Vanilla Buttercream

  • 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.
    340 gram (1 1/2 cups) unsalted butter
  • 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.
    600 grams (5 cups) powdered sugar
  • Scrape the edge of the bowl and turn the mixer up to medium-high speed and beat for 2-3 minutes.
  • 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.
    60 mL (1/4 cup) heavy whipping cream, 1 Tbsp vanilla bean paste or extract, 1/8 tsp fine sea salt

Assemble

  • 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.
  • 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.
  • Use the rest of the buttercream to frost the cake fully and then refrigerate it for another 15-20 minutes, just to set.
  • Serve slightly chilled or at room temperature.

Video

Notes

*I wrote cool 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

Serving: 1gCalories: 649kcalCarbohydrates: 79gProtein: 5gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 16gCholesterol: 121mgSodium: 289mgFiber: 1gSugar: 60g
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