Description

This meticulously tested Bts Cake features a three-layer vanilla sponge that balances structural strength with a tender, moist crumb. Topped with a silky, stable vanilla buttercream, it is the ultimate celebratory dessert for any special occasion.

Ingredients

325g All-Purpose Flour
2.5 tsp Baking Powder
1/2 tsp Salt
168g Unsalted Butter, room temperature (for cake)
452g Unsalted Butter, softened (for frosting)
350g Granulated Sugar
1/4 cup Vegetable Oil
4 Large Eggs
1 cup Whole Milk
1 tbsp Vanilla Extract
1150g Powdered Sugar
4-6 tbsp Heavy Cream

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Instructions

Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with parchment paper circles and grease the sides.
In a medium bowl, whisk together the flour, baking powder, and salt to aerate and distribute the leavening agent.
In a large mixer bowl, beat the butter, sugar, oil, and vanilla on medium-high for 3 minutes until pale and fluffy.
Add the eggs one at a time, mixing until each yolk is fully incorporated and scraping the bowl frequently.
Add half of the dry ingredients and mix on low speed until just combined, then slowly pour in the milk.
Add the remaining dry ingredients and mix for no more than 20 seconds to avoid over-developing the gluten.
Divide the batter evenly among the three pans using a kitchen scale and bake for 22-25 minutes.
Cool in the pans for exactly 3 minutes before transferring to a wire rack to cool completely.
Prepare the buttercream by beating softened butter for 2 minutes, then gradually adding powdered sugar, vanilla, salt, and cream until smooth and stiff.

Notes

For the most professional finish, apply a thin crumb coat of frosting and chill the cake for 20 minutes before adding the final layer of buttercream. If your kitchen is warm, use chilled metal bowls to keep the frosting stable while piping intricate designs.

Prep Time: 30 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American