Classic Vanilla Cake

Name: Classic Vanilla Cake
Ingredients: 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans; 2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans; 1 teaspoon baking powder; 1 teaspoon fine salt; 2 cups granulated sugar; 1/2 cup vegetable oil; 5 large eggs, at room temperature; 1 tablespoon pure vanilla extract; 1 cup milk; 3 sticks (1 1/2 cups) unsalted butter, at room temperature; Pinch fine salt; 3 1/4 cups confectioners' sugar; 2 teaspoons pure vanilla extract; 1/4 cup milk

14 ingredients

17 steps

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Directions

1

For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
2

Whisk together the flour, baking powder and salt in a medium bowl; set aside.
3

Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes.
4

Beat in the eggs, one at a time, and then the vanilla until combined.
5

Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth.
6

Divide the batter evenly between the prepared pans.
7

Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes.
8

Rotate the pans about halfway through if they seem to be browning unevenly.
9

Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
10

For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth.
11

Gradually beat in the confectioners' sugar.
12

Once it's all been added, increase the speed to medium-high, and beat until white and fluffy.
13

Add 2 tablespoons of the milk, and beat to incorporate.
14

Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
15

To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting.
16

Top with the second cake layer.
17

Frost the top and sides of the cake with the remaining frosting.