Let’s bake this perfect Vanilla Cake, focusing on technique:

1. Prepare Pans and Oven:

Grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides). Line the bottoms with parchment paper rounds. Thorough prep prevents sticking.

Preheat your oven to 325°F (165°C). A lower temperature helps the cake bake more evenly.

2. Cream Butter and Sugar:

In the bowl of your stand mixer (or large bowl with hand mixer), beat the room temperature butter and granulated sugar together on medium-high speed until very light in color and fluffy, about 5 minutes. Don’t skimp on this step – it incorporates essential air.

3. Add Eggs and Yolks:

Add the room temperature eggs and egg yolks one at a time, mixing well (about 30 seconds) after each addition until fully incorporated. Scrape down the sides and bottom of the bowl regularly.

4. Add Oil and Vanilla:

Mix in the vegetable oil and vanilla bean paste on low speed until just combined.

5. Prepare Dry and Wet Ingredients:

Measure the buttermilk into a liquid measuring cup and set aside.

Measure and sift the all-purpose flour, baking powder, baking soda, and salt together into a separate medium bowl. Combine with a wire whisk. Sifting isn’t strictly necessary if you whisk well, but ensures no lumps.

6. Alternate Wet and Dry Additions:

With the mixer running on low speed, add the dry ingredients and the buttermilk alternately to the butter/egg mixture. Start and end with the dry ingredients: add ⅓ of the dry, mix briefly; add half the buttermilk, mix briefly; add another ⅓ dry, mix briefly; add remaining buttermilk, mix briefly; add remaining dry, mix just until combined. Avoid overmixing!

7. Final Mix:

Turn the speed to medium-low and mix only until the batter is smooth and no streaks of flour remain, about 30 seconds to 1 minute maximum.

8. Bake the Cake Layers:

Pour the batter evenly into the prepared cake pans.

Bake at 325°F (165°C) for about 29-34 minutes (for 9-inch) or potentially slightly less for 8-inch pans. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

9. Cool the Cakes:

Cool the cakes in the pans on wire racks for about 5-7 minutes.

Then, carefully turn the cakes out onto the cooling racks, remove the parchment paper, and let them cool completely.

10. Chill Cakes (Optional but Recommended):

Once the cakes are completely cool, wrap them tightly in plastic wrap. Refrigerate for at least 1 hour (or even overnight) before frosting. Chilled cakes are much less crumbly and easier to frost.

11. Make the Buttercream Frosting:

Beat the softened butter in the clean bowl of your stand mixer (or large bowl with hand mixer) on high speed until light, fluffy, and smooth (about 3-5 minutes).

Sift the powdered sugar to remove lumps. With the mixer on low speed, add the sifted powdered sugar slowly, one cup at a time, mixing well after each addition until incorporated.

Add the vanilla bean paste and the pinch of salt.

With the mixer on low, slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.

Once all cream is added, increase the speed to medium-high and beat for about 1-2 minutes until the frosting is very smooth, light, and fluffy.

12. Assemble & Crumb Coat:

Reserve about 1 ½ cups of frosting for the crumb coat. Place the rest of the frosting in a piping bag fitted with a star tip (like Wilton 1M) if piping rosettes later, or keep covered.

Level the tops of the chilled cakes using a long serrated knife, if necessary.

Place one cake layer, right side up, on a plate or cake board. Add a large dollop (about ¾ cup) of the reserved crumb coat frosting and spread it out evenly to the edges.

Place the second cake layer on top, upside down (so the flat bottom is now the top of the cake). If using three layers, repeat frosting and add the third layer, also upside down.

Add the remainder of the reserved crumb coat frosting (about ¾ cup) to the top of the cake. Spread it thinly over the top and down the sides, filling in any gaps and smoothing the surface. This coat traps crumbs – it doesn’t need to be perfect.

13. Chill the Crumb Coat:

Place the crumb-coated cake in the fridge to chill for about 45 minutes. This firms up the frosting, creating a stable base for the final decoration.

14. Final Frosting (Spread or Pipe):

Remove the chilled cake from the fridge.

Frost the cake with the remaining buttercream. You can either simply spread it smoothly over the top and sides using an offset spatula, or pipe decorative rosettes as described below.

Piping Rosettes (Optional): Start piping rosettes on the side of the cake, beginning at the very bottom. Pipe a round, spiral shape from the middle outwards. Pipe a full row around the bottom, then offset the next row up to fill the gaps between the first row’s rosettes. Repeat until sides are covered. On top, pipe rosettes around the outside edge first, then work your way in, offsetting rows. Pipe rosettes close together to hide any gaps or messy ends.

15. Final Chill and Serve:

Once frosted, chill the cake for another 30 minutes to an hour to set the final frosting.

If chilled for longer, let the cake sit at room temperature for about 15-30 minutes before slicing and serving for the best texture. Enjoy your perfect vanilla cake