Vanilla cake with brown butter frosting

Perfect 8-Inch Vanilla Cake with Brown Butter Frosting

Description

This 8-Inch Vanilla Cake is the ultimate customizable cake recipe for all occasions! With three tender and fluffy vanilla cake layers, this cake is frosted with a luscious brown butter cream cheese frosting. You can add any flavor of filling you like (caramel, chocolate, jam) or swap in a chocolate frosting to make this cake absolutely irresistible.

Course

Dessert

Cuisine

American

Keyword

Cake, 8-inch Cake, Vanilla Cake, Wedding Cake

Prep Time

1 hour

Cook Time

24 minutes

Servings

12+ slices

Calories

1113kcal

Author

Stephanie Simmons

Ingredients

For the Cake:

3 and 1/2 cups cake flour, spooned & leveled or weighed out (385 grams)
3/4 tsp baking soda (4.5 grams)
1 tbsp baking powder (14 grams)
3/4 tsp salt (5 grams)
1/2 cup salted butter, softened at room temperature (113 grams)
1/2 cup + 1 tbsp vegetable oil (131 grams)
2 and 2/3 cups granulated sugar (543 grams)
3 large eggs, at room temperature
1 large egg white, at room temperature
1 and 1/2 tbsp vanilla extract (19.5 grams)
3/4 cup full fat sour cream, at room temperature (180 grams)
1 and 1/2 cups milk, at room temperature (240 mL)

For the Frosting:

1 and 1/2 cups salted butter
16 ounces cream cheese, cold, use the full-fat blocks
6 and 1/2 to 7 cups powdered sugar
1 tbsp vanilla extract
Pinch of salt

Instructions

Prep:
- Make sure all cold ingredients have come to room temperature. Preheat your oven to 350°F. Prepare three 8-inch cake pans by greasing them with shortening, placing parchment paper rounds inside, and then greasing and flouring the pans.
Make the Cake Batter:
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter for about 30 seconds until creamy. Add the vegetable oil and beat together on medium-high speed for 1 minute. Add the sugar and beat on high speed for 2 full minutes until fluffy. Scrape the sides of the bowl as needed.
- Add the eggs, one at a time, beating on medium-high speed for 45 seconds between each addition. The mixture will be very fluffy. Add the sour cream and vanilla and mix on medium speed until just combined.
- Add half of the dry ingredients while the mixer is running on low speed. Add the milk when just a bit of the flour has disappeared into the batter, then add the remaining dry ingredients. Mix on low and stop when just a few streaks of flour remain. Use a spatula to gently fold in any last bits of flour.
Bake:
- Divide the cake batter evenly between the prepared pans. Bake the first two pans together, then bake the third pan after the first two are done. Bake the cakes for 24-28 minutes, rotating the pans halfway through. A toothpick inserted into the center should pull out moist crumbs. Let the cakes cool in the pans on cooling racks for 10 minutes, then invert onto cooling racks to cool completely.
Make the Frosting:
- While the cakes cool, make the frosting. Melt the butter in a medium pot over medium-high heat. Once melted, reduce the heat to medium and cook, stirring, until it begins to brown. Pour into a clean bowl and set in the freezer to cool for 15-20 minutes to room temperature.
- In a large mixing bowl, mix the slightly cooled butter with the cold cream cheese. Start slow to avoid splatters, then turn up the speed. Mix in the powdered sugar, 2 cups at a time, adding the vanilla and salt with the last bit of powdered sugar.
Assemble & Frost the Cake:
- Place the first cake layer on a cake stand on a turntable. If adding fillings, pipe a border of frosting around each layer, then add 1/3 to 1/2 cup of your desired filling. Place the second layer on top and spread the excess frosting peeking out to begin the crumb coat. Chill for 10-15 minutes. Repeat with the second layer. Add the final layer upside down for a flat top and give the cake a thin coat of frosting on top and sides. Smooth out and remove excess frosting. Chill the cake for 15-20 minutes, then apply the remaining frosting, using a cake scraper to smooth the top and sides. Create swirls on top with the back of a spoon. Let the cake chill in the fridge for about 20 minutes until the frosting is set before slicing and serving.
Serve & Store:
- Store leftovers in the fridge in an airtight container with plastic wrap pressed over the cut portion of the cake for 3-4 days. Wrap individual slices in plastic wrap and store in an airtight container in the fridge for 3-4 days. Double wrap and freeze for 1-2 months. Thaw in the fridge overnight before serving.