Homemade Cakes Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment). Let butter come to room temperature.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until uniformly combined and aerated.

Mix wet ingredients

In a separate bowl or measuring cup, combine the whole milk with the apple cider vinegar and set aside for 5 minutes to make a quick buttermilk. Whisk in the eggs and vanilla extract until blended.

Cream butter and oil with sugar

In the bowl of a stand mixer fitted with the paddle (or using an electric hand mixer), beat the softened unsalted butter and vegetable oil with the sugar on medium speed for 2–3 minutes until lighter in color and slightly fluffy.

Add eggs

Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed to maintain an even mixture.

Combine wet and dry

With the mixer on low speed, add about one-third of the dry flour mixture, then half of the milk-egg mixture, then another third of the dry, the remaining milk mixture, and finally the last third of the dry. Mix just until combined after each addition. Do not overmix.

Finish batter

Scrape down the bowl and give the batter one final brief mix by hand to ensure no streaks of flour remain. The batter should be smooth and pourable but not overly runny.

Divide and bake

Divide the batter evenly between the prepared pans (use a kitchen scale for accuracy if desired). Smooth the tops, tap pans gently on the counter to release large air bubbles, and bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cake springs back when touched.

Cool

Remove cakes from oven and let cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and allow cakes to cool completely before frosting (about 1–2 hours).

While cakes cool, make the simple syrup by combining water and granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat and stir in vanilla extract. Allow to cool slightly. Brush the syrup onto cake layers to add moisture: about 2–3 tablespoons per layer, applied while the cake is still slightly warm or at room temperature.

Beat butter

In a clean bowl, beat the softened unsalted butter on medium speed for 1–2 minutes until smooth and pale.

Add powdered sugar

With the mixer on low, gradually add the powdered sugar, about one cup at a time, to avoid dusting. After adding each cup, increase speed briefly to incorporate, then reduce back to low before adding the next cup.

Adjust texture and flavor

Once all sugar is incorporated, add the vanilla extract, salt, and 2 tablespoons of milk or cream. Beat on medium-high for 2–3 minutes until light and fluffy. If the frosting is too thick, add the remaining tablespoon of milk; if too thin, add up to 1/2 cup more powdered sugar in small increments until desired piping/spreading consistency is reached.

Assemble

If using simple syrup, brush each cake layer with it. Place first layer on a serving plate or cake board, spread a thin layer (crumb coat) of buttercream, then chill 10–15 minutes to set. Apply remaining frosting in a thicker final coat and smooth with an offset spatula or pipe decorations as desired. Chill briefly to set before slicing if you prefer clean slices.