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8 inch single layer vanilla cake
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Basic Vanilla Cake (8 inch single layer)

A simple yet flavoursome 8 inch vanilla butter cake that is created in one bowl. Paired with a fluffy vanilla infused buttercream frosting.
Course Dessert
Keyword 8 inch cake, cake, single layer cake, vanilla cake
Prep Time 25 minutes
Cook Time 35 minutes
Servings 8 slices
Calories 532kcal

Ingredients

Vanilla Cake

  • 1 1/2 cups (225g) plain 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, approx. 55g-60g in shell, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/4 cup extra virgin olive oil
  • 2 1/2 tsp vanilla bean extract

Vanilla Buttercream Frosting

  • 60 g unsalted butter, softened to room temperature
  • 2 cups (300g) icing/confectioners sugar scoop & leveled
  • 2 Tbsp whole milk, at room temperature
  • 1 tsp vanilla bean extract

Instructions

Vanilla Cake

  • 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.
  • In a medium size mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside.
  • In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  • 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.
  • Add sugar. Beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
  • Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
  • Pour in milk, oil and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
  • 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.
  • Pour into lined pan and smooth out the top with a spatula.
  • Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
  • Remove from oven and allow to cool in pan for 10 minutes.
  • Carefully remove from pan and transfer to a wire rack to cool completely.

Vanilla Buttercream Frosting

  • In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  • Beat butter for a few seconds to break it up and it begins to turn creamy.
  • Add icing sugar, milk and vanilla. Beat until well combined, creamy and fluffy, about 30 seconds. Scraping down the sides as needed.
  • Spread frosting over cooled cake. Set aside and allow to set.
  • Slice into triangles and enjoy.

Video

Notes

Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
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.
Do not over-mix this cake batter as it will result in a tough cake texture after baking.
Store cake 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.

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