With superior vanilla flavor, a tender crumb, and silky vanilla buttercream, this is by far the best vanilla cake recipe I've tried. Follow the recipe and tips closely for the best results possible.
Preheat the oven to 350°F. Grease the inside bottom and sides of two 9-inch round pans. Line the bottom of the pans with parchment paper cut to fit. Lightly grease the parchment paper. Dust the inside bottom and sides of the pan with flour, then tap out any excess. Wrap the pans in wet bake-even strips. Set aside.
In a large bowl, beat the oil, butter, and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 20 seconds after each addition. Beat in the vanilla.
Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on low speed until the flour is almost fully incorporated. Mix in the buttermilk, followed by the remaining flour mixture, and beat on low until just combined. Take care not to over mix.
Divide the batter evenly between the prepared pans and bake for 20-25 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool in the pans for 10 minutes then transfer to a wire rack and allow to cool completely before frosting.
Make the frosting
Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the mixture. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (if the meringue is warm, it will melt the butter.)
Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the last one has been completely mixed in.)
Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds.
Add the vanilla paste and continue to mix on medium-high until incorporated.
Frost the cake as desired.
Notes
Oil is important for this recipe because it adds moisture. Canola or vegetable oil work best.
Vanilla bean paste is preferred but you can use pure vanilla extract. Homemade vanilla extract is also a great alternative. If using vanilla bean paste in the frosting, keep in mind you will see the flecks of vanilla throughout the frosting.
Avoid substituting ingredients in this recipe. I can not guarantee the results if you use any ingredient other than what is listed.
Using bake-even strips will allow more moisture to be retained in the cake layers. They also promote even baking so the layers are level. This eliminates the need to trim so much cake off the tops.
Make ahead tip
Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slightly before assembling and frosting.
The frosting can be made 1 day in advance. Store in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer before using.
Once the cake has been assembled, cover it and keep it at room temperature for up to 3 days. Or store it in the refrigerator for up to 5 days. Bring it to room temperature just before serving.
The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.