Description

This classic vanilla layer cake features tender, moist cake layers infused with pure vanilla, complemented by a rich, creamy vanilla buttercream frosting. Each slice offers a balanced sweetness and a delightful contrast between the soft crumb and smooth frosting, making it suitable for any celebration or a comforting treat. The cake is baked to a golden perfection and then generously frosted, creating a visually appealing dessert.

Ingredients

Scale

**For the Vanilla Cake:**
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
4 large eggs, room temperature
1 cup whole milk, room temperature
2 teaspoons pure vanilla extract
**For the Vanilla Buttercream Frosting:**
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
¼ cup whole milk or heavy cream
2 teaspoons pure vanilla extract
Pinch of salt
Gel food coloring (optional, for decoration)

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Instructions

**For the Vanilla Cake:**
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, cream the softened butter until light and fluffy.
Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans.
Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**For the Vanilla Buttercream Frosting:**
In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until fully incorporated.
Pour in the milk or cream and vanilla extract, and add a pinch of salt. Beat on medium-high speed for 3-5 minutes until the frosting is light, fluffy, and smooth.
If desired, divide the frosting into separate bowls and tint with gel food coloring for decorative piping.
**Assembly:**
Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
Spread about 1 cup of vanilla buttercream evenly over the top of the first layer.
Carefully place the second cake layer on top.
Frost the top and sides of the entire cake with the remaining buttercream.
Decorate with piped frosting designs and sprinkles as desired.

Notes

Ensure all cold ingredients are at room temperature for a smooth, emulsified batter and creamy frosting.

Do not overmix the cake batter; mix until just combined to prevent a tough cake.

For perfectly level cake layers, you can trim the domed tops with a serrated knife once cooled.

Sifting powdered sugar is crucial for a lump-free, smooth buttercream.

If the buttercream becomes too stiff, add a tiny bit more milk or cream; if too thin, add more sifted powdered sugar.

Prep Time: 30 minutes
Cook Time: 30 minutes

Nutrition

Calories: 450
Fat: 20g
Carbohydrates: 65g
Protein: 4g