Introduction

This soft vanilla cake is a wonderfully moist and tender treat, perfect for any occasion. Its delicate crumb and rich vanilla flavor make it a timeless favorite that’s easy to bake at home.

A slice of light yellow layered cake with two thick layers of soft, moist cake separated by a thin layer of creamy white frosting and covered on the outside by the same smooth, pale cream frosting; the cake slice sits on a white plate with a subtle cracked pattern, showing the texture of the cake’s crumb in close detail, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups (300 g) all-purpose flour
¼ cup (25 g) cornstarch
½ tsp baking soda
1 tsp baking powder
½ tsp salt (omit if using salted butter)
½ cup (113 g) unsalted butter, room temperature
½ cup (105 g) unflavoured vegetable oil (canola recommended)
1⅔ cups (332 g) white granulated sugar
3 large eggs, room temperature
1¼ tbsp vanilla essence or extract
1 tsp white vinegar
1½ cups (337 g) buttermilk, room temperature

For the Vanilla Buttercream Frosting:

1½ cups (340 g) unsalted butter, room temperature
3 cups (375 g) powdered sugar
1½ tsp vanilla essence or extract
1½ tbsp milk, heavy cream, or whipping cream

Instructions

Step 1: Preheat your oven to 165°C (330°F) with the fan on, if available. Grease and/or line two 8-inch cake tins.
Step 2: In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Whisk to combine and set aside.
Step 3: In a separate large bowl, cream the butter, vegetable oil, and sugar with an electric mixer for about 2 minutes until light and creamy.
Step 4: Add eggs one at a time, beating well between each addition for 10–15 seconds.
Step 5: Stir in vanilla essence, vinegar, and half a cup of buttermilk until combined. Set the mixer aside.
Step 6: Fold in half of the dry ingredients gently with a spatula until just combined. Add 1 cup of buttermilk and fold again until just combined. Finally, fold in the remaining dry ingredients carefully. Avoid overmixing.
Step 7: Divide the batter evenly between the prepared cake tins. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cakes cool in the tins for 15–20 minutes, then turn out onto a wire rack to cool completely before frosting.
Step 9: To prepare the frosting, beat the room temperature butter until smooth, then gradually add powdered sugar. Mix in vanilla and milk or cream, beating until fluffy. Frost the cooled cake layers as desired.

Tips & Variations

For best results, use a kitchen scale to measure your flour by weight for accuracy.
You can substitute cake flour for all-purpose flour by reducing the amount slightly; use about 270 g instead of 300 g.
If you don’t have buttermilk, mix 1½ cups of milk with 1½ tbsp lemon juice or vinegar and let sit for 5 minutes as a substitute.
Use salted butter and omit added salt in the batter if preferred.

Storage

Store the cake in an airtight container or cover it with plastic wrap to keep it fresh for up to 3 days at room temperature. For longer storage, refrigerate for up to a week or freeze the frosted cake for up to 3 months. When reheating, bring refrigerated cake to room temperature for best texture.

How to Serve

A close-up image of a slice of two-layer yellow cake with light-colored creamy frosting between the layers and covering the cake's sides. The cake has a soft, spongy texture with a smooth, even layer of frosting. The slice is placed on a white plate with a pink pattern, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour in this recipe. For a softer texture, consider substituting a small portion with cornstarch or using slightly less flour. The recipe as given uses all-purpose flour combined with cornstarch to mimic cake flour.

What if I don’t have buttermilk?

You can make a simple buttermilk substitute by adding 1½ tablespoons of lemon juice or white vinegar to 1½ cups of milk. Let it sit for about 5 minutes until it thickens slightly before using in the recipe.