Every baker needs a go-to cake recipe that’s as fun to make as it is to eat. This cake with buttercream icing is your new best friend, promising moist layers and creamy, dreamy frosting that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of buttermilk and oil ensures a moist, tender crumb that stays fresh for days.
- Buttercream icing made with real butter and vanilla extract delivers a rich, flavorful frosting that’s perfectly spreadable.
- Simple, straightforward steps make this recipe accessible to bakers of all skill levels.
- Customizable with various flavors and colors, making it perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Wire rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking. This ensures your cakes will come out perfectly after baking.
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1/2 teaspoon of salt, and 1 teaspoon of baking soda. This combination will give your cake the perfect structure and sweetness.
Combine Wet Ingredients
In another bowl, mix 1/2 cup of vegetable oil, 2 large eggs, 1 cup of buttermilk, and 1 teaspoon of vanilla extract until well combined. The buttermilk adds tenderness to the cake, making it irresistibly moist.
Bake to Perfection
Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
Whip Up the Buttercream
Beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of powdered sugar and 2 tablespoons of heavy cream, beating until the frosting is light and fluffy. Spread between the cake layers and over the top and sides.
Tips and Tricks
For an extra moist cake, substitute the buttermilk with sour cream or Greek yogurt. To achieve a smoother buttercream, sift the powdered sugar before adding it to the butter. If your cakes dome in the center, use a serrated knife to level them before frosting for a professional look.
Recipe Variations
- Chocolate Lovers: Add 3/4 cup of cocoa powder to the dry ingredients for a chocolate version.
- Lemon Zest: Incorporate the zest of two lemons into the batter and a tablespoon of lemon juice into the buttercream for a citrusy twist.
- Berry Delight: Fold 1 cup of fresh raspberries or blueberries into the batter for a fruity surprise.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake can be baked up to two days in advance. Just wrap the cooled layers tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it for the freshest taste.
How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, you might want to refrigerate it to prevent the buttercream from melting.
Can I freeze this cake?
Yes, both the unfrosted cake layers and the frosted cake freeze well. Wrap unfrosted layers individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting. A frosted cake can be frozen for up to a month; just thaw in the refrigerator overnight.
Summary
This cake with buttercream icing is a foolproof recipe that delivers moist, flavorful layers and creamy frosting. Perfect for any occasion, it’s sure to become a staple in your baking repertoire.
