As I mentioned it is a busy yet exciting week for us. Yesterday was Jason's birthday and no birthday is complete without cake! I was surprised that he wanted a simple vanilla cake with buttercream. I was expecting his usual red velvet cake or something crazy. I have made yellow cakes before but never a vanilla one. Since our cook books are packed I scoured the internet and blogs for the perfect recipe and of course one that didn't require a last minute trip to the grocery store.
This cake recipe was delicious. The inside was moist and actually tasted like vanilla! I put some chocolate chips in between the two layers for a little bit of crunchy texture and because chocolate makes everything better.
Perfect Vanilla Cupcakes
Recipe adapted Glorious Treats
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup sugar
3 teaspoons pure vanilla extract
1 cup oil (vegetable, canola or extra light olive oil)
1 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
- Preheat oven to 350*F.
- In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
- In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
- Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
- The batter will be thin. Pour batter evenly into two 8 or 9 inch cake pans that have been sprayed or greased with butter.
- Bake cakes in pre-heated oven for 25-30 minutes.
- Cool in pan, then remove cakes from pan (carefully) and finish cooling on a wire rack.
- Frost as desired when fully cool. I love to use my favorite Vanilla Cream Cheese Frosting recipe.
* A note about Cake Flour- Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product. If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.