I have been so busy this past week moving my blog here to its new domain. I think I am finally finished with all of the moving but my blog is certainly not finished. I know it will never be finished but right now I am still trying to find everything. I feel like a scattered housewife embarrassed about her house. asking you to please excuse the mess and look past the clutter
I have very few recipes that I do not think could be improved and I love the challenge of improving them. Sometimes I will make a recipe and it will turn out perfect the very first time, that is very rare though Most of the time a new recipe turns out “kind of good”, “just all right”, or often “blah”. I have made some pretty good food but I have made a lot of really bad food.
I have made a lot of cakes in my life but I still have never found the very best vanilla cake recipe. I wanted to try to come up with the perfectly moist, perfectly fluffy cake recipe. I compared my old recipe with at least a dozen others claiming to be the best vanilla cake out there. I am not saying that I have found a perfect recipe but this is certainly getting closer.
This recipe was moist, soft, and perfectly sweet to pair with the buttercream. I may still try to perfect it but for now this is my top vanilla cake recipe.
- 1 cup sugar
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup oil of choice (I used sunflower)
- 1/3 cup heavy cream
- 1/3 cup buttermilk
- 2 eggs
- 1/4 cup whole milk or more buttermilk
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 fresh vanilla bean (optional)
- 1 3/4 cup flour
- 1/2 cup (1 stick) butter
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 2 tablespoons milk
- pinch of salt
- Preheat oven to 350° F(180° C) and Combine butter, oil, and sugar in large mixing bowl and whisk until smooth. Then add cream, buttermilk, and milk. Beat in eggs. Add salt, vanilla, baking powder, and vanilla bean. Last add flour and stir until smooth.
- Line cupcake tins with paper liners and spoon batter into cups. Bake for 18 - 20 minutes until toothpick comes out clean. Remove from oven and cool before frosting.
- For Frosting: Beat butter until smooth. Add milk, salt, and vanilla and beat more. Add powdered sugar 1 cup at a time and beat until light and fluffy, about 5 minutes. (The secret to good buttercream is to beat it very well. whip, whip, whip)