Sarra This Ina Garten Vanilla Cake is a moist and flavorful recipe, which is made with buttermilk and a rich, creamy buttercream frosting. It’s a timeless classic, perfect for any celebration, and ready in about 50 minutes plus cooling time.
Jump to RecipeIna Garten Vanilla Cake with Buttercream Frosting Recipe Ingredients
For the Vanilla Cake:
- All-purpose flour: 2 ½ cups
- Baking powder: 2 ½ teaspoons
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Unsalted butter: 1 cup, softened
- Granulated sugar: 2 cups
- Large eggs: 4
- Pure vanilla extract: 1 tablespoon
- Buttermilk: 1 cup
- Sour cream: ½ cup
For the Buttercream Frosting:
- Unsalted butter: 1 cup, softened
- Powdered sugar: 4 cups, sifted
- Pure vanilla extract: 2 teaspoons
- Heavy cream or milk: 3 tablespoons
- Salt: Pinch
How To Make Ina Garten Vanilla Cake with Buttercream Frosting Recipe
- Preheat Oven and Prep Pans: Set your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or a 9×13-inch sheet pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl with an electric mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the buttermilk and sour cream.
- Combine Batter: Alternate adding the dry ingredient mixture and the buttermilk mixture to the butter and sugar, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Buttercream: While the cake cools, beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, beating until light and fluffy. Add the vanilla extract, heavy cream, and a pinch of salt, and mix until smooth. Add more cream if needed to reach a spreadable consistency.
- Frost and Serve: Once the cake layers are completely cool, spread the buttercream frosting evenly over the top and sides.
Recipe Tips
- How do you get a moist, tender cake? Using room temperature ingredients (butter, eggs, buttermilk) is crucial for a smooth, evenly mixed batter. Be careful not to overmix once the flour is added, as this can lead to a dense cake.
- Why is it important to cool the cake completely? You must let the cake cool completely before frosting. If the cake is even slightly warm, the buttercream will melt and slide right off.
- How do you get the smoothest frosting? Sifting the powdered sugar before adding it to the butter is a key step. This removes any lumps and ensures your final buttercream is silky and smooth.
- How can I get clean, neat slices? For the cleanest cuts, you can chill the fully frosted cake in the refrigerator for about 15-20 minutes to help the frosting firm up before slicing.
What To Serve With Ina Garten Vanilla Cake
This classic cake is a showstopper on its own, but it’s even better with a few simple additions.
- Top with fresh berries like strawberries or raspberries for a refreshing contrast.
- Serve with a hot cup of coffee or tea to balance the sweetness.
- Drizzle with a rich caramel or chocolate sauce.
- Layer fruit preserves like raspberry or strawberry jam between the cake layers.
How To Store Ina Garten Vanilla Cake
- Room Temperature: The frosted cake can be stored, covered, at room temperature for up to 2 days.
- Refrigerate: For longer storage, keep the cake in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then in foil for up to 2 months. Thaw at room temperature before frosting.
Ina Garten Vanilla Cake Nutrition Facts
- Calories: ~450 kcal per slice
- Protein: 5g
- Fat: 25g
- Carbohydrates: 50g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Using buttermilk and sour cream in the batter adds significant richness and moisture. Measuring your flour correctly (by spooning it into the cup and leveling it off) and avoiding overmixing are also key to maintaining a soft, tender crumb.
Yes. You can bake the cake layers, let them cool completely, then wrap them tightly and store them at room temperature for up to 2 days. The frosting can also be made ahead and stored in the refrigerator for up to a week; just let it come to room temperature and re-whip it briefly before using.
Ensure the cake is completely cool. Using an offset spatula makes spreading the frosting much easier. If the frosting is too stiff, add a little more cream to loosen it. A brief chill before frosting can also help create clean, sharp edges.
Yes. To freeze a fully frosted cake, place it in the freezer uncovered for about an hour until the frosting is firm. Then, wrap it tightly in plastic wrap and foil. It will keep for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature before serving.
Ina Garten Vanilla Cake with Buttercream Frosting Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
minutes30
minutes450
kcalA timeless and elegant dessert featuring a moist, tender vanilla cake made with buttermilk and sour cream, all covered in a rich and creamy buttercream frosting.
Ingredients
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Cake: 2 ½ cups all-purpose flour, 2 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 cup unsalted butter (softened), 2 cups granulated sugar, 4 large eggs, 1 tbsp vanilla extract, 1 cup buttermilk, ½ cup sour cream.
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Frosting: 1 cup unsalted butter (softened), 4 cups powdered sugar (sifted), 2 tsp vanilla extract, 3 tbsp heavy cream, pinch of salt.
Directions
- Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- Whisk together dry cake ingredients. In a separate bowl, cream the butter and sugar, then beat in the eggs and vanilla.
- Alternate adding the dry ingredients and a mixture of the buttermilk and sour cream to the wet ingredients, mixing on low until just combined.
- Pour batter into pans and bake for 30-35 minutes. Cool completely.
- To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, then the vanilla, cream, and salt, and beat until light and fluffy.
- Frost the cooled cake as desired.
Notes
- Using room temperature ingredients is key for a smooth, well-combined batter.
- Do not overmix the batter after adding the flour, as this can make the cake dense.
- Let the cake layers cool completely before frosting to prevent the buttercream from melting.
- Sifting the powdered sugar is essential for a smooth, lump-free frosting.
