Ina Garten Vanilla Cake with Buttercream Frosting
A delicious and moist vanilla cake topped with creamy buttercream frosting, perfect for any occasion.
Ingredients
For the Cake
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, at room temperature
For the Buttercream Frosting
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
Mixing
- In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 5 minutes.
- Gradually add the eggs one by one, mixing well after each addition. Incorporate the vanilla extract.
- Gradually add the flour mixture in three parts, alternating with the whole milk. Start and end with the flour, mixing until just combined.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then turn them out onto a wire rack.
Frosting
- In a bowl, beat the butter until smooth. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract until the frosting is light and fluffy.
Assembly
- Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides of the entire cake.
Serving
- Slice and serve to your delighted family and friends!
Notes
For substitutions, use coconut oil or vegan butter for a different flavor. Ensure that all ingredients are at room temperature for best results. Avoid over-mixing the batter to prevent a dense cake.