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Vanilla Cake with Vanilla Cream Cheese Frosting

Vanilla Cake with Vanilla Cream Cheese Frosting
PREP TIME
2h 20 min
COOK TIME
50 min
YIELDS
8-10 servings

A classic with sweet and tangy frosting.

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Ingredients

Cake

1
stick (8 tbsp) unsalted butter, softened, plus more for the baking dish
2
cups all-purpose flour
1 ½
tsp baking powder
½
tsp kosher salt
½
cup vegetable oil
2
cups granulated sugar
3
large eggs, at room temperature
2
tsp vanilla extract
2
tsp distilled white vinegar
¾
cup whole milk

Frosting

4
oz cream cheese, softened
1
stick (8 tbsp) unsalted butter, softened
2
cups confectioners' sugar
1
tsp vanilla extract
Fresh strawberries, blueberries or raspberries, for serving, optional
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Directions

Step 1

For the cake: Preheat the oven to 350ºF. Butter a 9-by-13-inch baking dish.

Step 2

Whisk together the flour, baking powder and salt in a medium bowl.

Step 3

Combine the butter, oil and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down the sides of the bowl as needed. Beat in the vanilla and vinegar.

Step 4

Add the flour mixture in 3 batches, alternating with the milk, beating on low speed until just incorporated. Scrape the sides of the bowl as needed.

Step 5

Transfer the batter to the prepared baking dish, spreading and smoothing the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool the cake completely on a wire rack.

Step 6

Combine the cream cheese and butter in a large bowl. Beat with an electric mixer on medium-high speed until soft and fluffy. With the mixer on low speed, add the confectioners’ sugar 1/2 cup at a time, beating until smooth, then beat in the vanilla.

Step 7

Spoon the frosting onto the cooled cake and spread it evenly with an offset spatula. Garnish with fresh berries if using. Cut the cake into squares and serve.

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