Vanilla Cake with Brown Butter Vanilla Buttercream
Soft vanilla cake, a layer of strawberry jam, and brown butter vanilla buttercream. This classic combo is simple, nostalgic, and just a little elevated.
How to MAke Vanilla CAke
01. Gather your Ingredients
Start by gathering and measuring out all your ingredients. Having everything prepped makes the the process so much easier.
02. Cream sugar, butter, and oil
In a large bowl, cream together the sugar, butter, and vegetable oil for 3-4 minutes until light and fluffy. This adds air to the batter and helps the create a soft cake.
03. Add the eggs
Add the eggs one at a time, mixing well after each addition.
04. Alternate between dry and wet ingredients
Gently fold in half of your dry ingredients just until everything is combined. In a separate bowl, whisk together the milk, yogurt, and vanilla. Add it to the batter and mix until combined, followed by the rest of the dry ingredients. Don’t overmix!
05. Bake
Divide the batter evenly between the two prepared cake pans. Bake at 350℉ for 30-35 minutes or until a toothpick comes out clean. Cool the cakes for 10 minutes, then flip over onto a wire rack to cool completely.
Watch how we made it:
How to make Buttercream
01. Prepare the brown butter
In a saucepan over medium heat, melt the butter. Once melted, the butter will begin to foam and get bubbly. Watch closely, being careful not burn. After the butter turns golden brown, take it off the heat and transfer to a bowl. Refrigerate for 30-45 minutes until softened.
02. Cream the butter
Add the brown butter to a bowl of stand mixer fitted with the paddle attachment. Beat the brown butter for 2-3 minutes until smooth and lightened in color.
03. Add the powdered sugar
Slowly add the powdered sugar one cup at a time, mixing on low.
04. Add vanilla and cream
Increase the speed to medium and add the vanilla and heavy cream/milk. Beat for 2-3 minutes until fluffy.
Recipe Tips
Use room temperature ingredients: Make sure your butter, eggs, milk, and yogurt are all at room temperature. This helps everything incorpoarte into the batter.
Don’t overmix: Once you add the flour, mix just until combined. Overmixing can cause the cake to be dense and tough.
Don’t overbake: The cakes are done baking when a toothpick comes out clean or with a few moist crumbs.
Use a scale to divide the batter: We recommend using a kitchen scale to evenly divide the batter between the two pans.
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Vanilla Cake with Brown Butter Vanilla Buttercream
Ingredients
For the Cake
- 3 cups cake flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 4 eggs room temp.
- 3/4 cup whole milk room temp.
- 3/4 cup plain yogurt room temp.
- 1 1/2 tbsp vanilla extract
- 1/2 cup strawberry jam for filling
Buttercream
- 1 cup salted butter
- 3 1/2 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 2 tsp vanilla extract or vanilla bean paste
Instructions
- Preheat the oven to 350℉. Grease and line two 8 inch round cake pans.
- In a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the sugar, butter, and vegetable oil for 3-4 minutes until light and fluffy. Add the eggs one at a time, mixing between each addition. Add half of the dry ingredients and fold until combined.
- In a separate bowl, whisk together the milk, yogurt, and vanilla. Add it to the batter and mix until combined, followed by the rest of the dry ingredients. Don't overmix!
- Divide the batter evenly between the two pans. Bake at 350℉ for 30-35 minutes or until a toothpick comes out clean.
- Cool the cakes for 10 minutes, then flip over onto a wire rack to cool completely.
For the Buttercream
- To make brown butter: In a saucepan over medium heat, melt the butter. Once melted, the butter will begin to foam and get bubbly. Watch closely, being careful not burn. After the butter turns golden brown, take it off the heat and transfer to a bowl. Refrigerate for 30-45 minutes until softened.
- Add the brown butter to a bowl of stand mixer fitted with the paddle attachment. Beat the brown butter for 2-3 minutes until smooth and lightened in color.
- Slowly add the powdered sugar one cup at a time, mixing on low.
- Increase the speed to medium and add the vanilla and heavy cream/milk. Beat for 2-3 minutes until fluffy. If it's too sweet, add a pinch of salt.
To Assemble
- Place the first cake layer on a serving plate. Pipe a border of buttercream around the edge, then spread a layer of strawberry jam in the center. Place the second cake layer on top and finish by piping more buttercream.
