Ina Garten Vanilla Cake with Buttercream Frosting Recipe

This Ina Garten vanilla cake with buttercream frosting recipe is made with butter, buttermilk, eggs, and pure vanilla extract, topped with a rich four-stick butter frosting. Baked at 350 degrees for about 45 minutes, it comes out tall, moist, and golden. It serves twelve and takes about two hours start to finish.

Ina creams the butter and sugar for a full five minutes, which is what gives the cake its light, airy crumb. She adds the eggs one at a time so the batter stays smooth. The dry ingredients and buttermilk go in alternating batches on low speed to keep the texture tender. Overmixing at this stage is the fastest way to end up with a tough cake.

Ina insists that every ingredient be at room temperature before you start, especially the eggs and buttermilk. Cold ingredients cause the batter to curdle and bake unevenly. She sifts the confectioners’ sugar before adding it to the frosting so there are no lumps. The heavy cream goes in last and gets the frosting to a smooth, spreadable consistency without thinning it too much.

Ina Garten Vanilla Cake with Buttercream Frosting Recipe

Recipe by SarahCourse: Desserts

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Calorieskcal

This Ina Garten vanilla cake is made with buttermilk and pure vanilla, frosted with a rich butter and cream frosting that spreads smooth and tastes incredible.

Ingredients

• For the Cake:
  

• ¾ pound (3 sticks) unsalted butter, at room temperature
  

• 2½ cups sugar
  

• 6 extra-large eggs, at room temperature
  

• 1½ teaspoons pure vanilla extract
  

• 3 cups all-purpose flour
  

• 1 teaspoon baking powder
  

• ½ teaspoon baking soda
  

• 1 cup buttermilk, at room temperature

• For the Vanilla Buttercream Frosting:
  

• 1 pound (4 sticks) unsalted butter, at room temperature
  

• 1½ pounds confectioners’ sugar, sifted (about 6 cups)
  

• 1 teaspoon pure vanilla extract
  

• ⅓ cup heavy cream

Directions

• Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment paper, then butter and flour the pans.
  
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
  
• Add the eggs one at a time on medium speed, mixing well after each addition. Beat in the vanilla extract.
  
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  
• On low speed, alternately add the flour mixture and the buttermilk in three parts, beginning and ending with the flour. Mix until just combined after each addition.
  
• Divide the batter evenly between the prepared pans and smooth the tops.
  
• Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
  
• Cool the cakes in the pans for 30 minutes, then turn out onto a wire rack and cool completely.
  
• For the frosting: beat the butter on medium-high speed until light and fluffy, about 3 minutes. Gradually add the confectioners’ sugar on low speed. Increase to medium-high and beat for 3 more minutes.
  
• Add the vanilla and heavy cream. Beat until smooth and spreadable.
  
• Place one cake layer on a serving plate. Spread a thick layer of frosting on top, then add the second layer. Frost the top and sides of the cake.

What should I serve with this vanilla cake?

Fresh berries and whipped cream are the easiest pairing. It also goes well with a scoop of Peach Ice Cream Recipe or a warm  Fruit Salad. For something lighter, a dusting of powdered sugar with sliced strawberries on the side keeps things simple.

Can I use regular milk instead of buttermilk?

You can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to one cup of whole milk. Let it sit for five minutes before using. The acid reacts with the baking soda for a proper rise.

Why did my cake dome in the center?

The oven was probably too hot. Use an oven thermometer to check the actual temperature. If it still domes, level the layers with a serrated knife before frosting for a flat, even stack.

How should I store the frosted cake?

Keep it in a cake dome or loosely covered at room temperature for up to two days. After that, refrigerate it. Let it come to room temperature for about 30 minutes before serving so the frosting softens.

Can I turn this into cupcakes?

Yes. Fill cupcake liners about two-thirds full and reduce the baking time to 22 to 25 minutes. This recipe makes about 30 cupcakes. The frosting amount stays the same.