For the cake:
For the frosting:
Decoration:
Notes:
Why buttermilk?
The use of buttermilk in cakes and cupcakes helps the cake to get a moist and airy texture, in most of my recipes I use buttermilk and indeed you can feel the difference.
What can we use instead of buttermilk?
If you cannot find buttermilk in your country, you can make a home buttermilk: stir 1 cup (240ml) of whole milk with 1 tablespoon of vinegar or lemon juice, let stand for 10 minutes before use. If you still prefer not to use buttermilk you can use whole milk instead.
How to adjust to 9inch (23 cm) pan?
If you prefer to make the cake in a larger pan such as 9-inch, you should multiply all the ingredients by 1.33
Can we use other frosting?
There are many options of frosting that you can use in this vanilla cake recipe, one of my favorites are this chocolate frosting that you can find in this chocolate cake recipe.
Can this recipe be used for cupcakes?
This recipe is very similar to a cupcake recipe, but instead of adapting this recipe for cupcakes, I have prepared full and detailed recipes for you: Vanilla Cupcakes, Chocolate Cupcakes
How to store the cake?
The cake can be stored covered, in the fridge, up to 5 days.
More cake recipes:
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Hi, thanks for the awesome recipe..... For butter...which butter we need to use un salted or normal salted butter for cake and frosting too. If I'm using salted butter can I omitted the salt.
ReplyHi Uma, I always use unsalted to control the saltiness. If you using salted butter, then omit the salt from the recipe.
ReplyHello, i have a question- what kind of flour do we use? cake or all purpose? and is this cake sturdy enough to make layers?
ReplyHi Stephanie, You can use AP flour or cake flour in this recipe. Yes.
ReplyCan you recommend a good replacement for eggs, that would be available in a mainstream North American(Canadian) grocery store?
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