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Basic Vanilla Cake! A simple yet flavoursome vanilla butter cake that is created in one bowl. Paired with a fluffy vanilla infused buttercream frosting. Consider this your go-to basic vanilla cake recipe that can be dressed up with different flavoured frostings of your choice.

Basic Vanilla Cake (8 inch single layer)


  • Author: Wholesome Patisserie
  • Prep Time: 25min
  • Cook Time: 35min
  • Total Time: 1 hour
  • Yield: 8-10 slices 1x

Description

A simple yet flavoursome vanilla butter cake that is created in one bowl. Paired with a fluffy vanilla infused buttercream frosting. Consider this your go-to basic vanilla cake recipe that can be dressed up with different flavoured frostings of your choice.


Ingredients

Scale
  • Vanilla Cake
  • 1 1/2 cups (225g) plain all purpose flour
  • 2 tsp (10g) baking powder
  • 1/4 tsp (2g) fine salt
  • 125g unsalted butter, softened to room temperature
  • 3/4 cup (140g) raw or white caster sugar
  • 2 large eggs (approx. 55g-60g in shell), at room temperature
  • 1/2 cup (125ml) milk, at room temperature
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 1/2 tsp vanilla bean extract
  • Vanilla Buttercream Frosting
  • 60g unsalted butter, softened to room temperature
  • 2 cups (300g) icing sugar, also known as confectioners sugar, plus extra if needed
  • 2 Tbsp (30ml) milk
  • 1 tsp vanilla bean extract

Instructions

  1. Vanilla Cake
  2. Preheat oven to 180ºC (356ºF). Line a round 8 inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
  3. In a medium size mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside.
  4. In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  5. Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
  6. Add sugar. Beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
  7. Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
  8. Pour in milk, oil and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
  9. Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cake can turn tough and dense after baking.
  10. Pour into lined pan and smooth out the top with a spatula.
  11. Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
  12. Remove from oven and allow to cool in pan for 10 minutes.
  13. Carefully remove from pan and transfer to a wire rack to cool completely.
  14. Vanilla Buttercream Frosting
  15. In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  16. Beat butter for a few seconds to break it up and it begins to turn creamy.
  17. Add icing sugar, milk and vanilla. Beat until well combined, creamy and fluffy, about 30 seconds. Scraping down the sides as needed.
  18. Spread frosting over cooled cake. Set aside and allow to set.
  19. Slice into triangles and enjoy.
  20. Store in an airtight container, in a dry dark pantry, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.