Name: Vanilla Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 6 tbsp. unsalted butter, room temperature, plus more for pans -; 1 c. (200 g.) granulated sugar -; 3/4 c. vegetable oil -; 6 large eggs, room temperature -; 3 c. (360 g.) cake flour -; 1 tbsp. plus 1 1/2 tsp. baking powder -; 1 1/2 c. half-and-half, divided -; 2 tbsp. vanilla bean paste -; 1 tsp. kosher salt -; Buttercream frosting, for decorating -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vanilla Cake

1. 6 tbsp. unsalted butter, room temperature, plus more for pans -

2. 1 c. (200 g.) granulated sugar -

3. 3/4 c. vegetable oil -

4. 6 large eggs, room temperature -

5. 3 c. (360 g.) cake flour -

6. 1 tbsp. plus 1 1/2 tsp. baking powder -

7. 1 1/2 c. half-and-half, divided -

8. 2 tbsp. vanilla bean paste -

9. 1 tsp. kosher salt -

10. Buttercream frosting, for decorating -

How to cook deliciously - Vanilla Cake

1. Stage

Preheat oven to 350° and butter 2 (8") round pans. Line bottoms of pans with parchment.

2. Stage

In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat granulated sugar and butter until doubled in size, about 3 minutes. Add oil and beat until fluffy, white, and smooth, about 5 minutes.

3. Stage

Reduce mixer speed to low. Add eggs, one at a time, beating to blend and scraping sides of bowl after each addition, until incorporated.

4. Stage

In a medium bowl, whisk flour and baking powder until well combined, about 1 minute (this is to avoid sifting). Add half of dry ingredients and 3/4 cup half-and-half and beat on medium-low speed until batter is moist (it’s okay if there are some lumps). Add vanilla paste, salt, and remaining dry ingredients and 3/4 cup half-and-half and beat just until combined (the batter will still have a few lumps).

5. Stage

Divide batter between prepared pans. Bake cake until golden brown and a tester inserted into the center comes with a few moist crumbs attached, 40 to 45 minutes.

6. Stage

Let cool in pan 20 minutes. Invert onto a wire rack and let cool completely.

7. Stage

Using a serrated knife, trim domed top of cakes to flatten, if desired. Using an offset spatula, spread half of frosting on top of one cake. Place second cake on top. Ice top and sides of cake with remaining frosting and pipe florets on top, if desired.