This moist single-layer vanilla cake has the prefect texture. It’s made completely from scratch, you will love how easy this recipe is. I have made it a single-layer so you don’t have to worry about leveling, filling & stacking cake layers. If you would like to make layered cake you can double the batter.
RECIPE NOTES FOR CAKE BATTER
It’s best if all your ingredients are at room temperature. Leave ingredients out on the counter till ready to use.
BUTTER-you need soft room temperature butter to cream with the sugar. Do not melt the butter. Just leave out for 1-2 hrs.
BUTTERMILK-if you can I would recommend using buttermilk, this will yield a moist cake crumb and also gets the baking soda to work.
EGGS-you will need to separate the egg yolk and white. Do this when the egg is cold than leave out to come to room temperature.
PAN-I have used an 8 inch round cake pan. This is a great size pan to have for baking. Most recipes will call for this size of pan. Make sure to use a parchment round to line the pan. Spray the pan and parchment to make sure the cake easily slides out.
Make sure the cake cools completely before frosting. Warm cake has more chances of cracking/breaking and the frosting can melt if placed on a warm cake.
RECIPE NOTES FOR BUTTERCREAM FROSTING
Preferably you want to use a stand mixers for making frostings because usually they require a fair amount of whipping. I have used handheld mixers as well for small batches but they can burn out.
Butter for this has to be at room temperature. Leave it out 1-2 hrs. You don’t want melted butter for this. If it’s at room temperature it will cream well with the sugar. I used unsalted butter. If your butter is salted make sure not to add any extra salt.
The sugar that is used in frosting like these are confectioners sugar, it’s also called icing or powdered sugar. If you can sift the sugar that will take all the lumps out. This will make the frosting be light and fluffy.
Heavy cream is used to thin out the consistency of the frosting so it’s easily spreadable. You can use milk but I prefer to use heavy whipping cream to give the frosting the perfect texture. Always add heavy cream 1 tbsp at a time to get the right consistency.
This is a very forgiving frosting. If it’s too thin you can add little bit more powdered sugar or add more heavy cream to soften it. But always keep in mind add little at a time.
DECORATING-You will need a plastic frosting bag, medium size. Many star/flower tips can give you the rose shape. Each will look a little different. I have used the wilton 1M tip to achieve this look.
You can use any wilton, americolor food gel colors to tint your frosting.
Position the pipping tip where you want to start the center of the rose. With gentle pressure pipe the center than start moving the tip in counter-clockwise spiral around the center. Release the pressure as you get to the tail end of the rose. You can pipe the roses small or medium.
Try other cake/cupcake recipes: chocolate cake
- 1 cup (120 grams) all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup (198 grams) granulated sugar
- 1 egg (separate yolk from white and keep at room temperature)
- ½ cup buttermilk, at room temperature
- ¾ cup (1½ stick or 170 grams) butter, at room temperature
- 1½ tsp. vanilla extract
- BUTTERCREAM FROSTING-2 sticks (226 grams) unsalted butter, room temperature (not melted, just set it out 1-2hrs before)
- 1 box (16 oz) confectioners sugar, sifted
- 1½ tsp. vanilla extract
- ⅛ tsp. salt
- 3-5 tbsp. heavy whipping cream (see notes)
- preheat oven to 350F (175C)
- CAKE BATTER-Prepare the pan. Make sure to place a 8 inch parchment round in the pan. Spray the pan and parchment. Set aside.
- Separate the egg from the white while the egg is cold. Than let both come to room temperature. Set aside.
- In a small bowl mix flour, salt & baking soda. Set aside.
- In a small bowl using handheld mixer whip the egg whites with few tbsp. of the sugar from the 1 cup of sugar. till they form firm peaks (about 3 minutes) Set aside.
- In another bowl cream together the butter & rest of sugar until creamy and soft (about 3-4 minutes) Add the yolk & vanilla and mix again. Next add flour & buttermilk to the butter/sugar mixture in increments. Do this quickly, don't over mix the batter. Now with a spatula fold in the whipped egg whites gently into the batter. Just until mixed.
- Add batter to the prepared pan, spread out evenly.
- Bake for about 30-35 minutes. Always check at the minimum time by inserting a toothpick in the center of the cake. It should come out clean or with some dry crumbs.
- Let cake completely cool on a wire rack. You can wrap in plastic wrap and place in fridge til ready to frost.
- BUTTERCREAM FROSTING
- Using a stand mixer. With paddle attachment whip butter for few minutes until creamy. Scrape down sides as needed & switch to whisk attachment. whip for a good 5-7 minutes. Color will become lighter, shiny. Add salt and start adding the powdered sugar little at a time. Once all the sugar is all mixed in it can look dry and stiff. Add vanilla and add 2 tbsp. of heavy cream and whip again. The consistency will become fluffy and soft. I added another 1 tbsp. of heavy cream and whipped again to get a soft spreadable consistency. If you feel like the frosting is stiff add more heavy cream. If it's to thin than add more powdered sugar. Always keep in mind to add little at a time.
- Color the frosting with you favorite color. You can refrigerate the frosting covered for 2-3 days. Let it come to room temperature and whip again before using. Keep in mind It won't be as fluffy as fresh.
- FOR DECORATION
- I have used wilton 1M tip for the rosettes.
- Position the pipping tip where you want to start the center of the rose. With gentle pressure pipe the center than start moving the tip in counter-clockwise spiral around the center. Release the pressure as you get to the tail end of the rose. You can pipe the roses small or medium.
- keep in mind if you will need to double the batch of frosting if you have a multilayered cake.