Church Cake Vanilla Butter (Printable Format)
Light vanilla cake ideal for sharing at gatherings and special events
# What You Need:
→ Dry Ingredients
01 - 2 ½ cups all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tbsp vanilla extract
09 - 1 cup buttermilk, room temperature
→ Optional Frosting
10 - 4 cups powdered sugar
11 - ½ cup unsalted butter, softened
12 - 2–3 tbsp milk
13 - 1 tsp vanilla extract
14 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
06 - Pour batter into prepared pan and smooth the top.
07 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cake cool completely in the pan on a wire rack.
09 - Beat together powdered sugar and butter until well combined. Add vanilla and milk, one tablespoon at a time, until smooth and spreadable.
10 - Spread frosting evenly over the cooled cake. Slice and serve.
# Expert Suggestions:
01 -
- The crumb is impossibly tender without any complicated techniques
- It travels beautifully and actually tastes better the next day
- The frosting ratio is generous without being overwhelming
02 -
- Room temperature ingredients are non negotiable for that signature fluffy texture
- Overmixing once the flour is added will make the cake tough instead of tender
03 -
- Grate lemon or orange zest into the batter for a bright citrus variation
- Toast shredded coconut and press it into the frosting for added texture