Vanilla Layer Cake

Arlyn Osborne
Arlyn Osborne
June 15, 2022
This layer cake features a creamy vanilla American buttercream and two tender layers of vanilla cake. The cake is perfectly moist, thanks to the addition of buttermilk and a dose of steam, courtesy of the Anova Precision Oven. Arranging the cake pans in opposite corners of the oven promotes equal heat circulation, allowing both layers to bake evenly at the same time. Just be sure that the pans do not touch the sides of the oven and don’t forget to swap the pans halfway through baking.
Serves
12
Prep Time
00:20
Cook Time
00:25
Vanilla Layer Cake
0
10
Ingredients
For the Cake
2.75 cups (330g)
cake flour
1.5 tsp (6g)
baking powder
¼ tsp (1g)
baking soda
¾ tsp (3g)
kosher salt
¾ cups (169.5g)
unsalted butter, at room temperature
1.5 cups (300g)
granulated sugar
3 large
eggs, at room temperature
2 tsp (10mL)
vanilla extract
1.5 cups (355.5mL)
buttermilk, at room temperature
For the Frosting
1 lb (2 cups)
unsalted butter, at room temperature
2 lb (8 cups)
powdered sugar
¼ cup (60mL)
whole milk
2 tsp (10mL)
vanilla extract
¼ tsp (1g)
kosher salt
Steps

1. Preheat the Oven and Prepare Pans

Rack
Lightly grease two 8-inch cake pans and line the bottoms with parchment paper. Arrange the oven racks in positions 2 and 4.
Sous Vide Mode: Off
Steam: 30%
Temp: 315°F
Heat: Rear

2. Start Cake

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter, Sugar, and Eggs

Combine the butter and granulated sugar in the bowl of the stand mixer fitted with the paddle attachment. Beat the mixture on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides and bottom of the bowl. Reduce the speed to medium. Beat in the eggs one at a time until combined. Beat in the vanilla until smooth. Scrape down the sides and bottom of the bowl.
Cream Butter, Sugar, and Eggs

4. Add Flour Mixture and Buttermilk

Remove the paddle attachment and place a fine-mesh strainer over the bowl. Sift one half of the flour mixture into the bowl. Return the paddle attachment and beat on low speed just until combined. Add buttermilk and beat into the mixture on low speed until incorporated. Once again, remove the paddle attachment and place strainer over the bowl. Sift remaining flour mixture into the bowl. Return the paddle attachment and beat on low speed just until combined. Use a spatula to scrape down the sides of the bowl and fold in any stray flour.
Add Flour Mixture and Buttermilk

5. Transfer to Pans

Divide the batter evenly between the prepared cake pans. Spread the batter into an even layer and firmly tap each pan on the counter to remove air bubbles.
Transfer to Pans

6. Bake

Rack
Transfer pans to the oven, placing one pan on the left side of rack 4 and the second pan on the right side of the rack 2. The pans should not be touching the sides of the oven. Bake, switching the position of the pans halfway through, until the cakes have risen and spring back in the center when gently pressed, about 25 minutes.
Bake
Sous Vide Mode: Off
Steam: 30%
Temp: 315°F
Heat: Rear
00:25 Timer

7. Cool

Transfer the cake pans to a wire rack and let cool for 20 minutes. Invert each cake onto the rack. Let cool completely.

8. Make Frosting

Add the butter to the clean bowl of the stand mixer fitted with a clean paddle attachment. Sift the powdered sugar through a clean fine-mesh strainer into the bowl. Starting on low speed and gradually increasing to medium-high speed, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the milk, vanilla, and salt. Continue to beat on high speed until the mixture is light and fluffy, 3 to 5 more minutes.

9. Frost Cake

Transfer one cake layer onto a cake stand or platter. Add 1 1/2 cups frosting on top and smooth into an even layer. Place the second cake layer on top. Use the remaining frosting to coat the sides and top of the cake. Decorate and serve.
Frost Cake
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