The lightest, fluffiest vanilla cake ever! Don’t be fooled by the pantry staple ingredients, the texture of this cake is really something special. A simple dusting of icing sugar is all it needs, or dial up the decadence with our silky smooth chocolate buttercream recipe.

Prep:
20 min
Cook:
35 min
Serves:
8-12

Ingredients

Cake

  1. ½ cup (125g) unsalted butter, softened
  2. ½ cup (125ml) vegetable oil
  3. 1 ½ cups (330g) caster sugar
  4. 1 tbsp Queen Natural Vanilla Essence-Extract
  5. 4 large eggs, room temperature
  6. 3 cups (450g) plain flour
  7. 1 tbsp baking powder
  8. ½ tsp salt
  9. 1 ¼ cups buttermilk, room temperature

Chocolate Buttercream

  1. 250g unsalted butter, softened
  2. 3 cups (450g) icing sugar
  3. ½ cup (60g) cocoa powder, sifted
  4. 3 tbsp (60ml) milk
  5. 2 tsp Queen Vanilla Bean Paste

Method - Cake

  1. Step 1

    Preheat oven to 180C. Grease & line the base & sides of 2 x 20cm round cake tins with baking paper.

  2. Step 2

    Using a stand or hand mixer, beat butter, oil, sugar & Vanilla until well combined. Add eggs one at a time, mixing until incorporated.

  3. Step 3

    Separately, whisk together flour, baking powder, and salt. Using a spatula, mix in half the flour mixture, then half buttermilk to the butter mixture, repeat with remaining flour & buttermilk and mixing until just combined.

  4. Step 4

    Divide batter between cake tins & bake for 30-35 min. Allow to cool in tin for 10 minutes before inverting onto cooling rack to cool completely before frosting.

Method - Buttercream

  1. Step 1

    Using a stand or hand mixer, beat butter until light and creamy. Add sugar, cocoa, milk & Vanilla. Mix on low until combined, then increase to high & beat until fluffy. Spread half of the buttercream over the first layer, then top with second layer and finish with remaining buttercream.

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