My Grandma’s Irresistible Vanilla Cake Recipe with Buttercream Frosting
Introduction
There’s something truly magical about a cake made with love. It’s not just about the ingredients, but about the warmth and care put into it. This cake, a vanilla sponge cake with homemade buttercream frosting, is the kind of dessert that has a timeless charm—like something your grandma would bake on a Sunday afternoon. Every bite takes you back to those cherished moments when the scent of vanilla and butter filled the air and the kitchen was a place of comfort. It’s the kind of cake that’s so good, you simply can’t stop eating it.
This recipe captures the essence of nostalgia and love. The cake itself is soft and light, with just the right sweetness, while the buttercream frosting is rich and creamy, perfectly complementing the delicate flavor of the cake. Whether it’s a special occasion or just because, this cake is perfect for any celebration—or just a simple treat with a cup of tea.
Ingredients
For the Vanilla Cake:
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2 ½ cups all-purpose flour (about 315g)
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter, softened (about 226g)
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2 cups granulated sugar (about 400g)
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4 large eggs, at room temperature
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1 tbsp vanilla extract (preferably pure)
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1 cup whole milk, at room temperature (240ml)
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1 tsp lemon juice or apple cider vinegar (optional, for a slight tang and fluffiness)
For the Buttercream Frosting:
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1 cup unsalted butter, softened (about 226g)
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4 cups powdered sugar (about 480g)
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2 tsp vanilla extract (again, pure if possible)
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2-4 tbsp whole milk or heavy cream (depending on desired consistency)
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Pinch of salt (to balance the sweetness)
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Optional: Food coloring or sprinkles for decoration
Tools You Will Need:
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2 9-inch round cake pans (or any cake pans you have)
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Parchment paper or non-stick spray (for lining the pans)
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Electric hand mixer or stand mixer (for ease of beating)
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Large mixing bowls
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Whisk or spatula
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Cooling rack (for letting the cakes cool down)
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Cake leveler (optional, but helps with an even layer)
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Off-set spatula (for spreading the frosting)
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Measuring cups and spoons
Instructions
Step 1: Prepare the Cake Pans
Start by preparing your cake pans. Lightly grease the bottom and sides of your two 9-inch round cake pans with butter or non-stick spray. To prevent the cake from sticking, you can also line the bottom of the pans with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is an essential step to evenly distribute the leavening agents and ensure that the cake rises beautifully. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or stand mixer. Start at a low speed and gradually increase it to medium-high. Beat for about 3-4 minutes, or until the mixture becomes light and fluffy. This process incorporates air into the butter, giving the cake its light texture.
Step 4: Add the Eggs and Vanilla
One at a time, add the eggs, beating well after each addition to fully incorporate them. Then, add vanilla extract and mix until everything is smooth and well-combined.
Step 5: Alternate Wet and Dry Ingredients
Next, we’ll alternate adding the dry ingredients and milk to the butter mixture. Start by adding about a third of the dry ingredients to the bowl, mixing just until combined. Then, add half of the milk, mixing again. Repeat the process until all the dry ingredients and milk have been incorporated, finishing with the dry ingredients.
If you’re using lemon juice or vinegar, add it to the milk before mixing it into the batter. The acid reacts with the milk to create a slight tang, which helps give the cake a softer crumb.
Step 6: Pour the Batter Into the Pans
Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops and level them out.
Step 7: Bake the Cake
Preheat your oven to 350°F (175°C). Bake the cakes in the middle rack of the oven for about 25-30 minutes, or until a toothpick or cake tester inserted into the center of the cakes comes out clean or with just a few moist crumbs. Do not open the oven door during the first 15 minutes of baking to prevent the cakes from sinking in the middle.
Step 8: Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Afterward, transfer the cakes to a cooling rack to cool completely. This step is crucial to prevent the frosting from melting when applied to a warm cake.
Step 9: Prepare the Buttercream Frosting
While the cakes are cooling, you can start making the buttercream frosting. In a large mixing bowl, beat the softened butter using an electric mixer or stand mixer until smooth and creamy. This may take about 2-3 minutes.
Add powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until the sugar is incorporated, then increase to medium speed and continue beating for another 3-4 minutes until light and fluffy.
If the frosting seems too thick, add a tablespoon of milk or heavy cream at a time, until you reach the desired consistency. The frosting should be thick enough to spread without running, but still creamy and smooth.
Step 10: Assemble the Cake
Once your cakes have cooled completely, it’s time to assemble. If the cakes have domed slightly during baking, you can use a cake leveler or serrated knife to trim the top off each cake to create a flat surface.
Place the first layer of cake on a cake stand or serving platter. Spread a generous amount of frosting over the top, smoothing it out with a spatula. Then, place the second layer of cake on top and press gently to secure it.
Step 11: Frost the Cake
Using your off-set spatula, spread a thin crumb coat of frosting over the entire cake to seal in any loose crumbs. This step helps to ensure a smooth finish when you apply the final layer of frosting. Place the cake in the fridge for about 15-20 minutes to allow the crumb coat to set.
After chilling, apply the final layer of frosting to the cake. Smooth the sides and top as best as you can. You can also use the back of a spoon or a small spatula to create texture on top.
Step 12: Decorate and Serve
Once your cake is frosted and looking gorgeous, you can add any additional decorations you like. Some optional ideas include:
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Sprinkles on the sides or top for a fun touch.
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Fresh flowers, like roses or violets, for an elegant look.
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Colored frosting or a piping bag to create borders, rosettes, or other designs.
Tips and Variations
1. Make it Chocolate:
If you prefer a chocolate version, swap out ¼ cup of the flour for cocoa powder. You can also add chocolate chips to the batter for extra chocolatey goodness.
2. Add Fruit or Nuts:
For added flavor and texture, consider adding fresh fruit (like berries) or toasted nuts (such as almonds or walnuts) to the batter or frosting.
3. Use Different Extracts:
While vanilla is classic, you can also experiment with other extracts like almond, lemon, or even maple to give the cake a unique twist.
4. Layered Cake with Jam or Filling:
You could also make a layered cake by spreading a layer of fruit jam, such as raspberry or strawberry, between the cake layers. This adds a lovely fruitiness that contrasts nicely with the rich buttercream.
5. Gluten-Free Version:
To make a gluten-free version, you can use a 1:1 gluten-free flour substitute, such as King Arthur’s Gluten-Free All-Purpose Flour.
Storing the Cake
This cake can be stored in an airtight container at room temperature for up to 3-4 days. If you need to store it longer, you can keep it in the fridge for about 5-6 days, but
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