I make a lot of customised cakes and cupcakes because I had my own bakery for years. While I was running my business, I was always asked for my recipes.
This is my favourite vanilla cake recipe. It is stable enough to frost and stack, and super delicious!
My top tip for this cake is to use a beater until you reach the point where you fold in the dry ingredients. At that point, you need to switch to a spatula. Be careful not to over beat the mixture, otherwise the texture of the cake will resemble corn bread, instead of a cake.
I frosted this cake with vanilla buttercream and I have a silky delicious buttercream recipe on the site. You can always check it out here.
Preparation Time 30 minutes
Bake Time 35-40 minutes
Serves 12
Ingredients
1/2 cup / 113 grams butter- room temperature
1/2 cup canola oil
1 1/2 cup sugar
4 eggs- room temperature
1 teaspoon vanila
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups / 300 ml buttermilk- room temperature
Instructions
Preheat the oven to 180c. Line an 8 inch cake tin with parchment paper. Alternatively you can divide the batter in 2x 8 inch lined cake pans.
Combine the flour, baking powder and salt in a bowl. Mix well and set it aside.
Cream the butter, oil and sugar together in a large bowl, for 5 minutes until light and creamy.
Add the eggs one at a time. Beat well between each addition. Crape down the bowl and Add the vanilla. Mix it through.
Gently fold the dry ingredients, alternating with the buttermilk. Be careful not to over mix the batter.
Pour the batter into the prepared tins. Bake at 180c for 30-35 minutes. Remove from the oven, cool the cakes for 15 minutes before inverting the cakes onto cooling racks.
Cool the cakes completely before frosting.