The classic vanilla cake, yellow cake, birthday cake (whatever you wanna call it) done right. It’s soft, fluffy, vanilla-y, and chocolate-y! Simple and perfect.
4 complete two-layer vanilla cakes with chocolate buttercream frosting in 5 days. I baked them, I big-time scarfed taste-tested them, and then I had enough of them… for a month.
But alas, the cake still wasn’t exactly the way I wanted it to be.
One of the things I love about cooking is that you can feel as you go along (typically), but with baking you really do need to stick to a single method and follow through until the end before you can see if it’s a hit, a miss, or something in between. I prefer cooking because it allows me to be creative and plus, my day job is basically baking. I mean, it’s scientific research if I gotta be exact but troubleshooting is troubleshooting. Change one variable and wait to see what the outcome is only after putting in your blood, sweat, and tears.
- ½ cup Butter (1 stick), softened to room temp
- 2 tablespoons Vegetable Oil
- 2 ¼ cups Sugar
- 1 tablespoon Pure Vanilla Extract
- 3 Eggs, room temperature
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Sea Salt
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder (I prefer to use aluminum-free baking powder)
- 1 cup Buttermilk, room temperature
- ½ cup Water
- 1 ¾ sticks Butter, softened to room temperature
- 5 cups Powdered Sugar
- ¾ cup Unsweetened Cocoa Powder
- ½ cup Whole Milk
- 1 teaspoon Pure Vanilla Extract