One Layer Vanilla Cake (8-Inch Round)
This one layer vanilla cake (8-inch round) is soft, fluffy, and packed with rich vanilla flavor. A simple, foolproof recipe perfect for any occasion!
Servings 8 slices
Calories 532kcal
Ingredients
Vanilla Cake
- 1 3/4 cups all-purpose flour, scooped & leveled
- 2 tsp baking powder
- 1/4 tsp fine salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup golden or white caster sugar
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/4 cup extra virgin olive oil
- 2 1/2 tsp vanilla extract
Vanilla Buttercream Frosting
Instructions
Vanilla Cake
- Preheat Oven & Prep Pan: 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.
- Mix Dry Ingredients: In a medium-size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
- Beat Butter & Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Incorporate Eggs: Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Add Liquids: Pour in milk, oil, and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
- Combine with Dry Ingredients: Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the 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. Over-beating can make the cake tough and dense after baking.
- Pour and Smooth: Pour the batter into the lined pan and smooth out the top with a spatula.
- Bake: Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
- Cool: Remove from oven and allow to cool in the pan for 10 minutes.
- Transfer to Cool: Carefully remove from pan and transfer to a wire rack to cool completely.
Vanilla Buttercream Frosting
- Beat Butter & Sugar: In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, beat the softened butter and one cup of the powdered sugar on medium speed for 30 seconds. Scrape down the sides.
- Add Sugar & Liquids: Add the remaining sugar along with the milk and vanilla and beat until well combined, creamy and fluffy, about 1 minute.
- Apply Frosting: Spread the frosting over cooled cake. Set aside and allow to set for 15-20 minutes.
- Serve: Slice into triangles and enjoy!
Video
Notes
- Ensure your cold ingredients come to room temperature before making your cake and frosting. The butter, eggs, and milk. Using cold ingredients in cakes will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product.
- Store the cake in an airtight container at room temperature for up to 3 days. If the weather is warm or humid, refrigerate sooner to maintain freshness.
- Freeze the completely cooled cake by wrapping it tightly in plastic wrap, then foil. Store in the freezer for up to 3 months.
- Thaw the wrapped cake in the refrigerator overnight or at room temperature for a few hours before frosting and serving.
Nutrition
Calories: 532kcal | Carbohydrates: 68g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 206mg | Potassium: 78mg | Fiber: 1g | Sugar: 49g | Vitamin A: 668IU | Calcium: 98mg | Iron: 1mg