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Moist Classic Vanilla Layer Cake with Silky Vanilla Buttercream Frosting

A close-up of a moist slice of vanilla cake recipe layered with white frosting, served on a small white plate.
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A straightforward recipe for a moist and fluffy classic vanilla layer cake, perfect for birthdays and celebrations, paired with a simple vanilla buttercream.

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
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2-3 tablespoons whole milk or heavy cream (for frosting)
  • Pinch of salt (for frosting)

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 1 cup of 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, 1 cup of milk, and 2 teaspoons of vanilla extract.
  5. Gradually add the wet mixture to the dry mixture in three additions, mixing on medium speed until just combined after each addition. Do not overmix. Scrape down the sides of the bowl as needed.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the 1/2 cup of softened butter until creamy.
  10. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  11. Add 1 teaspoon of vanilla extract and a pinch of salt. Beat until smooth.
  12. Add milk or cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting on top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For a fluffier texture, use cake flour instead of all-purpose flour.
  • Room temperature ingredients (eggs and milk) mix into the batter more smoothly.
  • If you prefer a sheet cake, use a 9×13 inch pan and bake for 35-40 minutes.
  • For a stronger vanilla flavor, use clear vanilla extract for the cake batter and pure vanilla extract for the frosting.

Nutrition

Find it online: https://magazinemeal.com/vanilla-cake-recipe-moist-classic/