Moist Oil-Based Vanilla Cake with Vanilla Buttercream

Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, whisk the eggs, milk, oil, and vanilla extract until smooth and well blended.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and no lumps remain.
5. Slowly pour in the hot water, stirring gently until the batter becomes smooth and slightly runny.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

2. Make the Vanilla Buttercream Frosting:

9. In a large bowl, beat the softened butter with an electric mixer until light, smooth, and creamy—about 2–3 minutes.
10. Gradually add the sifted icing sugar, one cup at a time, beating well between each addition.
11. Add the vanilla extract and continue beating to combine.
12. Slowly add milk or cream, 1 tablespoon at a time, until the desired consistency is reached—smooth, fluffy, and spreadable.

3. Assemble the Cake: