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The Best Classic Vanilla Layer Cake with Creamy Buttercream

A thick slice of moist vanilla cake recipe cut in half, showing two layers and rich white buttercream frosting.
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You need this recipe for a perfectly moist, soft, and fluffy vanilla layer cake. It is simple to make from scratch and pairs perfectly with rich vanilla buttercream frosting for any special occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • For the Frosting: 1 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon pure vanilla extract; 3-4 tablespoons heavy cream; Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract until combined.
  5. With the mixer on low speed, gradually add half of the wet mixture to the dry ingredients, mixing until just combined. Scrape down the sides of the bowl.
  6. Add the remaining wet mixture and beat on medium speed for about 1 minute until the batter is smooth. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened butter in a large bowl until creamy.
  11. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
  12. Beat in the vanilla extract and salt.
  13. Add the heavy cream, one tablespoon at a time, beating until the frosting is light, fluffy, and spreadable. Add more cream if needed for a softer consistency.
  14. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • Using room temperature ingredients like eggs and milk helps create a smoother, more uniform batter, resulting in a softer crumb.
  • For a bakery style vanilla cake, use high-quality pure vanilla extract to maximize flavor.
  • You can make this cake ahead; wrap cooled layers tightly in plastic wrap and freeze for up to one month. Thaw before frosting.

Nutrition

Find it online: https://flavorvista.com/vanilla-cake-recipe-moist-fluffy-layer-cake-home/