No Fail Vanilla Cake Recipe

Cakenista's, I've got it! The recipe that many of you have been waiting for. Something so simple yet super anticipated. That's right, a VANILLA CAKE recipe! You'd think I would've done this about ehh maybe 6 years ago - but nope. It's literally taken me years...and years...to come up with a few no fail recipes. Not only do they have to look great and taste great, but they have to be easy to make (with a simple recipe). Hence why both of my base cakes (vanilla and chocolate) are one bowl recipes. Pulling out the heavy Kitchenaid Mixer is always a great time, but I'm not always in the mood for that kind of workout. So below I have my no-fail Vanilla Cake recipe.

Before we move on, let's hit a couple key points. As with any great VANILLA cake, the main ingredient here is VANILLA. So make sure to use a great quality vanilla extract. Now my favorite is Madagascar vanilla, but it can be hard to find. So my cake loves, here are a few awesome vanilla extracts (and beans) to choose from: Madagascar Bourbon Vanilla, McCormick Pure Vanilla Extract,

Tahitian Vanilla Beans, Dark Mexican Vanilla Extract.

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NO-FAIL VANILLA CAKE

Vanilla Cake Recipe:

3 Lg Eggs

2 C Buttermilk (Half & Half, 2 T vinegar)

1 C Vegetable Oil

2 C Sugar

3 C Flour

1/2 tsp Salt

1/2 tsp Baking Powder

2 tsp Baking Soda

1 Tbsp Vanilla Extract

The Simplest Directions Ever!

1. Preheat oven to 350. In a large mixing bowl: Combine all dry ingredients. This includes flour, sugar, salt, baking powder, and baking soda. I like to fluff up the dry ingredients with a whisk. This helps to make the flour light and airy without having to sift. #BakingHacks

2. Next we add all of the wet ingredients to the dry mix. Many prefer to purchase buttermilk, but honestly I find it more cost effective to just make my own. I do this by mixing about 1 tablespoon of vinegar for every 1 cup of milk or half & half.

3. Mix all of the ingredients together for a couple of minutes just until all of the flour has completely incorporated. Be careful as to not over-mix the batter. Line your cake pans with parchment paper and rub the sides with butter or nonstick cooking spray.

4. Lastly, pour the batter into 2 9 inch or 3 8 inch pans and bake in a 350 degree oven for about 25 minutes or until springy to the touch. If you're not confident in the touching method, go ahead a stick a toothpick in the center - it should come out clean.

Allow the cake to cool before decorating.