Very Vanilla Cake with Vanilla Bean Buttercream
Servings
Makes an 8-inch, three-layer cake
Total time
1
hour50
minutesMeet the Teaching Kitchen’s go-to, do everything cake. We bake this one up as a layer cake, sheet cake and even viral Dot Cakes. We lean in, way in, on vanilla by pairing up Pure Vanilla Extract with Vanilla Puree and balancing the sweetness with Vanilla Bean Salt.
Ingredients
- For the Cake:
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp Vanilla Bean Salt
1 stick unsalted butter, room temp
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 large eggs, room temp
1 Tbsp Pure Vanilla Extract
2 tsp Vanilla Puree
1 1/4 cups milk
- For the Frosting
4 sticks unsalted butter, room temp
4 cups powdered sugar
2 Tbsp Vanilla Puree
1/2 tsp Vanilla Bean Salt
Instructions
- For the Cake:
- Preheat the oven to 350°F. Spray two 9-inch round cake pan or one 9X12 pan with nonstick cooking spray and line with parchment paper.
- In a bowl, whisk together the flour, baking powder, and Vanilla Bean Salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil and sugar until smooth and fluffy. Add the eggs, Pure Vanilla Extract and Vanilla Puree. Mix until combined.
- Add the dry mixture, alternating with milk until completely combined.
- Divide the batter evenly between the 2 cake pans or spread evenly in the 9X13. Bake for 20-25 minutes or until a toothpick comes out with just a few moist crumbs. Cool the cakes completely while making the buttercream.
- For the Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and Vanilla Puree and Vanilla Bean Salt until smooth and creamy. Gradually add the powdered sugar until completely combined.
