Looking for a simple white vanilla cake for all occasion? This is the perfect cake! Its basic, simple and everyone loves it. I frosted this with a cream cheese frosting and some fresh blueberries. Making it more summery. This is also a good wedding cake base!
I first baked this as a birthday cake for a colleague of mine. Than baked it a second time for a dinner with a few friends. The first time I baked it according to the recipe. I found it a bit too sweet for my preference. So the 2nd time I baked it I reduced the sugar. This cake ain’t the healthiest but it sure is a good treat for a special occasion!
Adding blueberries adds a slight tartness to the cake which balances the buttery sweet cake. This recipe bakes a BIG cake that should feed at least 12 people. I did not have two cake pans of the same size. So I baked it one time in a big pan and slice it in halve. (As evenly as possible with my unstable hands)
Adapted from add a pinch.
3 x 9-inch round cake pan or 1 11-inch cake
1 cup (2 sticks) 226g butter, softened
1/4 cup vegetable oil (Original with 1/2 vegetable shortening)
2 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk, room temperature
2 teaspoons vanilla extract
Cream cheese frosting
113g cream cheese
55g butter, softened
1 cup icing sugar
Preheat oven to 350º F (175degree C). Coat round cake pans with butter
Cream together butter and oil until light and well combined with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, beating well after each addition.
Sift together flour, baking powder, and salt. Pour milk and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Pour cake batter between cake pans (or pan) and place pans into oven. Bake for 25-30 minutes*, or until a toothpick or cake tester inserted in the center comes out clean.
Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
Frost cake :
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
*It will take 1 hr you bake the cake in one pan.
– With this batter you could also bake 24 cupcakes.