Soft and Fluffy Vanilla Cake for Layer Cakes

Ingredients

• 2.25 cup all-purpose flour
• 1.5 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp kosher salt
• 0.5 cup unsalted butter (Softened to room temperature)
• 0.25 cup neutral vegetable oil (Such as canola or grapeseed oil)
• 3 large eggs (At room temperature)
• 1 cup buttermilk (Alternatively, use an equal-weight mixture of plain yogurt and milk)
• 2 tsp vanilla extract

Steps

1. 1

   Position a rack in the center of the oven and preheat it to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set the dry mixture aside.

3. 3

   Place the softened butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and a hand mixer. Beat on medium speed for about 3 minutes, until lighter in color and fluffy.

4. 4

   Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Continue until the mixture is smooth and well emulsified.

5. 5

   Add the vanilla extract and mix briefly until incorporated.

6. 6

   Add about one-third of the dry ingredients to the batter and mix on low speed just until no dry flour remains.

7. 7

   Add half of the buttermilk and mix gently until incorporated. Repeat with another third of the dry ingredients, the remaining buttermilk, and finally the remaining dry ingredients. Stop mixing as soon as the batter is smooth; do not overmix.

8. 8

   Divide the batter evenly between the prepared pans. Smooth the tops with an offset spatula and gently tap the pans once or twice on the counter to release large air bubbles.

9. 9

   Bake for 28–35 minutes, rotating the pans halfway through if your oven heats unevenly. The cakes are done when the tops spring back lightly, the edges pull away slightly from the pans, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

10. 10

    Allow the cakes to cool in their pans for 10–15 minutes. Run a thin knife around the edges, turn the cakes out onto a wire rack, remove the parchment, and cool completely before filling or frosting.

11. 11

    For easier decorating, wrap the cooled layers well and chill or freeze them before assembling. If desired, lightly brush the layers with simple syrup before stacking to add extra moisture.

Notes

The source excerpt confirms that the recipe makes two 8-inch layers, can also be baked as three thinner layers, and uses butter, oil, and buttermilk for moisture. The ingredient quantities and method above are reconstructed because the available page excerpt is paywalled and does not expose the full recipe. The author notes that buttermilk can be replaced with a mixture of half yogurt and half milk by weight, that simple syrup soaking is optional, and that the cakes freeze well and are often decorated from frozen.

Nutrition per serving

• dessert
• cake
• baked
• layer cake
• vanilla
• American
• vegetarian