Cakes Recipe
Make Cakes Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Cake Batter
Simple Buttercream Frosting
Optional Finishes
Method
Vanilla Cake Batter
- 1
- 2
Combine dry ingredients
In a large bowl, sift or whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly distributed.
- 3
Cream butter and fats
In a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 3/4 cup softened unsalted butter and 1/4 cup vegetable oil on medium speed until smooth and slightly fluffy, about 1–2 minutes.
- 4
Incorporate eggs and vanilla
Add the 4 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape bowl as needed. Add 2 tsp vanilla extract and mix until combined.
- 5
Alternate dry and wet
With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk mixture: add 1/2 of the dry mixture, then 1 cup whole milk, then the remaining dry, then 1/2 cup buttermilk, finishing with the last of the dry mixture. Mix only until just combined after each addition to avoid overmixing. (If you prefer, combine milk and buttermilk into 1 1/2 cups and add in three parts: dry, wet, dry.)
- 6
- 7
Bake
Divide batter evenly between prepared pans (use a kitchen scale or eyeball for even layers). Smooth the tops with an offset spatula. Bake in the preheated 350°F (175°C) oven for 25–32 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter.
- 8
Cool
Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a knife around edges, invert onto racks, remove parchment, then right-side up and cool completely before frosting (1–2 hours).
Simple Buttercream Frosting
- 9
Beat butter
With a stand mixer or hand mixer, beat 1 cup softened unsalted butter on medium speed until creamy and pale, about 2–3 minutes.
- 10
- 11
Adjust texture
Add 2 tbsp heavy cream (or whole milk) and increase mixer speed to medium-high. Beat for 2–3 minutes until light and fluffy. If frosting is too stiff, add additional 1 tsp cream at a time. If too soft, add 2–4 tbsp more confectioners' sugar until spreadable.
- 12
Stabilize (optional)
If you need a stiffer frosting for piping, chill the frosting 15–20 minutes and then beat briefly before using.
Assembly and Finishing
- 13
Level and crumb coat
If cake layers domed, level the tops with a serrated knife or cake leveler. Place one cake layer on a serving plate or turntable. Spread about 1 cup of buttercream over the top in an even layer. Place the second layer on top and apply a thin crumb coat of frosting over the entire cake to trap crumbs. Chill 20–30 minutes to set the crumb coat.
- 14
Final frost and decorate
Apply a final thicker layer of buttercream, smoothing with an offset spatula or bench scraper. Use remaining frosting to pipe borders or rosettes if desired. Finish with optional fresh berries, sprinkles, or chocolate shavings as desired.
- 15
Serve
Let the cake sit at room temperature for 30 minutes before slicing for best texture. Store leftovers covered at room temperature up to 2 days or refrigerated up to 5 days (bring to room temperature before serving).