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The Best Classic Vanilla Layer Cake Recipe with Creamy Buttercream

Close-up of a moist slice of layered vanilla cake recipe with thick white buttercream frosting.
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Follow this simple, foolproof recipe for a perfectly moist, soft, and fluffy vanilla layer cake. It is ideal for birthdays and special occasions, topped with a rich, creamy vanilla buttercream frosting.

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, slowly pour half of the wet mixture into 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 and fluffy. 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. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the vanilla extract and heavy cream, one tablespoon at a time, beating on medium-high speed until the frosting is light and fluffy. Add a pinch of salt. Beat for 3 minutes until smooth.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining vanilla buttercream.

Notes

  • Use room temperature ingredients for the cake batter; this helps create a softer, more uniform crumb.
  • For the best vanilla flavor, use high-quality pure vanilla extract.
  • If you want a taller layer cake, you can bake this recipe in three 6-inch pans instead of two 8-inch pans.
  • 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://savoryskies.com/vanilla-cake-recipe-moist-fluffy-layer-cake-2/