Best 9 Vanilla Cake With Vanilla Buttercream Frosting Recipes

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Indulge in the classic Vanilla Cake with Vanilla Buttercream Frosting, a delightful treat that has stood the test of time. This timeless combination offers a symphony of flavors, blending the delicate sweetness of vanilla cake with the rich, creamy texture of vanilla buttercream frosting. Perfect for any occasion, this cake is a crowd-pleaser, sure to bring joy and satisfaction with every bite. The article provides a detailed recipe for the vanilla cake and its luscious frosting, guiding you through each step to achieve a perfect result. It also includes a variation for a chocolate cake, allowing you to explore a delightful twist on this classic. Additionally, the article offers a step-by-step video tutorial, making the baking process visual and easy to follow, ensuring success even for novice bakers.

Let's cook with our recipes!

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING



Vanilla Cake with Vanilla Buttercream Frosting image

Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 13

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
1 cup unsalted butter, softened
3 teaspoons clear vanilla extract
2-1/2 cups confectioners' sugar
Optional: Colored sprinkles or nonpareils

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

VANILLA BUTTERCREAM FROSTING



Vanilla Buttercream Frosting image

For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 4

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

Steps:

  • In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
  • Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g

CHOCOLATE CAKE WITH VANILLA-BUTTERCREAM FROSTING



Chocolate Cake with Vanilla-Buttercream Frosting image

This chocolate cake with vanilla-buttercream frosting is a delicious dessert that everyone of your taste testers will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes two 8-inch layers

Number Of Ingredients 11

1 cup Valrhona cocoa powder, plus more for dusting
3/4 cup boiling, strong coffee
1 cup milk, room temperature
2 3/4 cups cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus for pan
2 1/2 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, room temperature
Vanilla-Buttercream Frosting

Steps:

  • Preheat oven to 350 degrees and place rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder, tapping out excess. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Let cool; set aside. Sift together flour, baking soda, and salt into another medium bowl; set aside.
  • In a large bowl, mix butter using a rubber spatula until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, stirring well after each addition. Pour in cooled cocoa mixture. Mix until fully incorporated.
  • Add flour mixture to chocolate mixture, stirring until just combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake until a cake tester comes out clean when inserted into center of cake, 20 to 25 minutes.
  • Remove cakes from oven, and transfer to a cooling rack. Allow to cool in pans for 15 minutes. Carefully run a small offset spatula around edge of cakes to loosen from pan. Invert cakes onto a wire rack. Let cook completely, about 1 hour.
  • To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the lazy susan. Place the first layer on the lazy susan. Spread with 3/4 cup buttercream. Top with the remaining layer, bottom-side up. Spread a thin layer of buttercream on the top and sides of cake, called a crumb coat. Chill until the buttercream is set, at least 30 minutes.
  • Apply the final coat of buttercream. Smooth the sides with a bench scraper or large offset spatula held steady at a 45-degree angle while turning the lazy susan.

VANILLA BUTTERCREAM POUND CAKE



Vanilla Buttercream Pound Cake image

This cake is an ode to the well-known pound cake from Stocks Bakery in Philadelphia that my family had at every get-together when I was a kid. It's got a velvety melt-in-your-mouth crumb and a smooth vanilla buttercream. Pound cakes have a better taste and texture after resting overnight, so I plan to make this loaf a day before serving, when possible.

Provided by Dan Langan

Categories     dessert

Time 3h

Yield one 8-inch loaf (10 servings)

Number Of Ingredients 18

Nonstick cooking spray
3 large eggs, at room temperature
3 tablespoons vegetable oil
1 tablespoon pure vanilla extract or vanilla bean paste or seeds scraped from 1 vanilla bean
1/4 cup sour cream, at room temperature
1 tablespoon warm water
1 3/4 cups (220 grams) all-purpose flour
1 1/3 cups (265 grams) granulated sugar
1 teaspoon baking powder
Heaping 1/2 teaspoon fine salt
Zest of 1/2 lemon, optional
10 tablespoons unsalted butter, cut into cubes and at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
Small pinch fine salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice, optional
2 teaspoons hot water

Steps:

  • For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
  • Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
  • In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
  • With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
  • Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
  • Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
  • For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
  • Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING



French Vanilla Cake with French Vanilla Buttercream Frosting image

The difference between French vanilla flavor and traditional vanilla flavor resides in the fact that French vanilla is said to resemble the flavor of a rich French vanilla custard. This cake uses similar ingredients to that custard to achieve a true French vanilla flavor without artificial ingredients.

Provided by Kim

Categories     Yellow Cake

Time 2h30m

Yield 10

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
⅛ teaspoon ground nutmeg
1 ¼ cups white sugar
¾ cup unsalted butter, softened
3 large egg yolks, at room temperature
2 large eggs, at room temperature
1 (7 inch) vanilla bean
2 teaspoons pure vanilla extract
¼ teaspoon almond extract
¾ cup whole milk, at room temperature
½ cup sour cream, at room temperature
⅓ cup heavy cream
1 cup unsalted butter, softened
4 cups sifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
  • Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
  • Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
  • Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
  • Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
  • While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
  • When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
  • Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
  • Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

Nutrition Facts : Calories 766.5 calories, Carbohydrate 96.6 g, Cholesterol 201.7 mg, Fat 40.7 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 307 mg

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING



Vanilla Cake with Vanilla Buttercream Frosting image

When you don't have time to prepare a layer cake, this 13x9-inch vanilla cake is the recipe for you. The Vanilla Buttercream Frosting makes it special.

Provided by McCormick

Categories     Cake and Cupcakes,

Yield 24

Number Of Ingredients 12

2 1/2 cups flour
1 tbsp baking powder
1 tsp salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 tbsps McCormick® Pure Vanilla Extract
4 eggs
3/4 cup milk
1 cup (2 sticks) butter, softened
1 tbsp McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar
2 tbsps milk

Steps:

  • Preheat oven to 350°F. For the Cake, mix flour, baking powder and salt in medium bowl. Set aside.
  • Beat butter in large bowl with electric mixer on medium speed 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on medium-low speed just until mixed. Pour into greased and floured 13x9-inch baking pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  • For the Frosting, beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Frost top of cake with frosting.

Nutrition Facts : Calories 324 Calories

VANILLA CAKE WITH VANILLA SWISS BUTTERCREAM



Vanilla Cake with Vanilla Swiss Buttercream image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h45m

Yield 8-10 servings

Number Of Ingredients 19

Nonstick cooking spray, for the pans
4 ounces (1 stick) unsalted butter, at room temperature
1/2 cup canola oil
3 cups sugar
4 large eggs
2 tablespoons vanilla bean paste
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
5 large egg whites
1 cup plus 2 tablespoons sugar
1 pound (4 sticks) unsalted butter, cubed, at room temperature
1 tablespoon vanilla bean paste
1/2 teaspoon kosher salt
1/4 cup fresh blackberries
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup fresh strawberries

Steps:

  • For the vanilla cake: Preheat the oven to 350 degrees F. Line three 9-inch round cake pans with parchment circles and spray lightly with cooking spray.
  • Combine the butter, oil and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between each egg. Beat in 1 tablespoon vanilla bean paste until incorporated.
  • Whisk together the flour, baking powder and salt in a medium bowl. Add a third of the dry ingredients to the mixer and beat on low speed. Add half of the buttermilk and beat until just incorporated. Alternate dry and wet ingredients, ending with the dry and scraping down the bowl as needed until the batter is smooth.
  • Divide the batter evenly among the prepared cake pans and bake until the cakes are lightly golden and the centers spring back to the touch, about 30 minutes. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
  • Meanwhile, to make the cake syrup, combine the remaining 1 cup sugar and 1 tablespoon vanilla bean paste with 1 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature.
  • For the vanilla Swiss buttercream: Bring a medium saucepan filled with 2 inches of water to a simmer. Whisk together the egg whites and sugar in the bowl of a stand mixer and set the bowl over the simmering pot. Continue whisking until the sugar has dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Wipe the condensation from the bottom of the bowl and attach it to the stand mixer fitted with the whisk attachment. Beat the egg white mixture on medium-high speed until the whites are glossy and the underside of the bowl is no longer warm, about 5 minutes. With the mixer running, begin adding a few chunks of butter at a time. Continue to add all the butter in this way until the buttercream is smooth and fluffy, about 2 minutes. Beat in the vanilla bean paste and salt.
  • For the assembly: Trim the tops of the cakes, if necessary. Using a pastry brush, brush the tops of each layer of cake with the cake syrup, allowing it to soak in slightly. Add about 1 1/2 cups of buttercream to the top of the first cake and smooth it into an even layer with an offset spatula. Place the second cake on top of the first and add another layer of buttercream. Place the last cake on top and frost just the top with the remaining buttercream. Arrange some of the blackberries, blueberries, raspberries and strawberries decoratively around the top edge of the cake. Serve with the remaining berries on the side.

VANILLA CAKE WITH BUTTERCREAM FROSTING



Vanilla Cake with Buttercream Frosting image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

Nonstick cooking spray, for greasing the pans
3 cups all-purpose flour, plus 1/4 cup for dusting the pans
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)
4 cups confectioners' sugar
1 cup (2 sticks) unsalted butter
2 teaspoons vanilla extract
1 to 2 tablespoons whipping cream, plus additional if needed

Steps:

  • For the vanilla cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment and dust the pans with flour, tapping out the excess.
  • Whisk the baking powder, salt and 3 cups flour together in a bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, then beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk and ending with the flour, until just smooth.
  • Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment.
  • For the buttercream: Mix together the confectioners' sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
  • Add vanilla and cream and continue to beat 1 minute more, adding more cream if needed for spreading consistency.
  • Trim the tops of the cakes with a long serrated knife to make them level, if desired. Spread frosting on each layer, stack layers and cover with frosting.

VANILLA SHEET CAKE WITH VANILLA BUTTERCREAM FROSTING



Vanilla Sheet Cake With Vanilla Buttercream Frosting image

I was searching for a Vanilla Cake recipe for a friend's birthday and could not find what I wanted, so I combined a few recipes and came up with a very moist, flavorful cake. This recipe includes the cake mix extender I used.My DH who does not like a "white cake" loved it and our friend said it might be my best yet. I used bake even strips to ensure a flat top on the cake and baked at a lower temperature. Hope you enjoy it as much as they did.

Provided by Elaine

Categories     Birthday

Time 1h

Yield 1 9x13 cake, 15 serving(s)

Number Of Ingredients 13

1 (18 ounce) package vanilla cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size)
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
4 eggs
1 1/4 cups milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup butter or 1/2 cup margarine, softened
3 3/4 cups powdered sugar, sifted
3 -4 tablespoons milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees.
  • Grease and flour a 9X13 baking pan.
  • Mix cake mix, pudding mix, flour, sugar and baking powder together in a large mixing bowl.
  • Add eggs, milk, oil and vanilla extract to dry mixture.
  • Beat with an electric mixer on low speed till ingredients are incorporated, about 30 seconds.
  • Stop mixer and scrape down sides of bowl with a spatula.
  • Increase the mixer speed to medium and beat for 1 1/2 minutes longer or until the batter is blended and smooth.
  • Pour into prepared pan and bake and bake for 50 minutes or until cake tests done.
  • Remove from oven and allow to cool on a wire rack in pan for 20-25 minutes before turning out on a cake board or platter. Once removed from pan put in freezer for 2 hours.
  • To prepare frosting, beat butter/margerine in a large bowl until well creamed.
  • Add sifted confectioner's sugar and 3 tablespoons of milk a little at a time until well incorporated, about 1 minute.
  • Add the vanilla, then increase mixer speed to medium and beat the frosting until it is light and fluffy, about another 1 longer.
  • Add the additional tablespoon of milk if the frosting seems to stiff.
  • Frost cake and decorate as desired.

Nutrition Facts : Calories 501.1, Fat 19.7, SaturatedFat 6.4, Cholesterol 76.6, Sodium 417.2, Carbohydrate 77, Fiber 0.6, Sugar 57.2, Protein 4.9

Tips:

  • Use room temperature ingredients. This will help the cake batter come together smoothly and evenly. If you're using cold ingredients, the butter may not cream properly and the cake may be dense.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cake. If you don't cream the butter and sugar together long enough, the cake may be dense and heavy.
  • Gradually add the eggs to the batter, one at a time. This will help to prevent the batter from curdling. If you add the eggs all at once, the batter may become lumpy and difficult to mix.
  • Do not overmix the batter. Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
  • Bake the cake at the correct temperature and for the correct amount of time. If you bake the cake at too high a temperature, the outside of the cake may be overcooked while the inside is still raw. If you bake the cake for too long, it may become dry and crumbly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting and running off the cake.

Conclusion:

This vanilla cake with vanilla buttercream frosting is a classic recipe that is perfect for any occasion. The cake is light and fluffy, with a moist and tender crumb. The frosting is rich and creamy, with a sweet and buttery flavor. Follow these tips to ensure that your cake turns out perfect every time.

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