Ingredients
Vanilla Cake Batter
- ½ Cup Unsalted Butter Softened
- ½ Cup Vegetable Oil
- 1 ½ Cups Granulated Sugar
- 4 Eggs
- 1 Tbsp Vanilla Extract
- 3 Cups Cake Flour
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1 ¼ Cups Whole Milk
Vanilla Buttercream Frosting
- 2 Cups Unsalted Butter Room temperature
- 1 Cup Vegetable Shortening
- 8 Cups Powdered Sugar Sifted
- 1 Teaspoon Vanilla Extract
Instructions
Bake the Cake
- Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with pan spray or coat the cake pans in butter. Cut (3) 6 inch round parchment paper and line the bottom of the each cake pan.
- In a medium bowl, combine the flour, baking powder and salt; set aside
- In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color
- Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
- Alternated adding in the flour mixture and the milk until all ingredients are added in and batter is smooth
- Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
- Evenly divide the batter into each cake pan
- Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch
- Allow the cake to cool completely before layering and icing
- While the cake is baking, prepare the Vanilla Butter Cream Frosting
Make The Vanilla Buttercream Frosting
- In a large mixing bowl with paddle attachment combine the butter, shortening and vanilla extract; cream together until smooth
- Slowly add the powdered sugar and mix on low speed until fully combined
- Scrape down the sides of the bowl and then speed up the mixer to medium-high until the icing is thick and smooth
- Store the frosting in an airtight container until ready to use or store in the refrigerator is saving for another day
Assemble the Classic Vanilla Cake with Vanilla Buttercream Frosting
- Take one cake layer and place it on a cake board or cake stand, trim the top of the cake with a serrated knife if it is rounded and not flat, pipe or spread vanilla frosting onto the top of the cake layer, repeat this with the remaining three layers of cake and frosting
- Using an offset spatula, crumb coat (first coat) the sides and top of the cake with vanilla frosting
- Place the cake in the refrigerator for 30 minutes to 1 hour to allow the icing to set which will make it easier to ice and decorate the cake
- Choose a color for your frosting or keep it white and then ice the sides and top of the cake
- Optional: Using a spatula, create textured lines on the cake and garnish with rainbow sprinkles