Table of Contents
While the cake layers bake and cool, make the vanilla buttercream frosting. Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Mix in 1 Tbsp of vanilla extract or vanilla bean paste and 1 tsp salt on a low speed. Slowly add in 11 cups of powdered sugar, 1 cup at a time.
Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated. If you plan to color your cake layers, add in the gel food coloring with the vanilla and oil.
Preheat oven to 350°F. Line three 4- inch or two 6″ round pan with parchment rounds, and grease with non-stick baking spray. Mix together all dry ingredients (flour, sugar, baking powder, salt) with a whisk until fully combined. Pour the melted butter, oil, and egg into the dry ingredients and whisk until combined. The batter will be thick.
This vanilla cake recipe is made in one bowl, and is super moist! One batch makes 3, 8-inch cake layers, and is frosted with vanilla buttercream frosting. Preheat oven to 350°F.
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