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Moist Classic Vanilla Layer Cake with Silky Vanilla Buttercream

Close-up of a tall slice of moist vanilla cake recipe layered with thick white buttercream frosting.
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This is a reliable recipe for a soft, fluffy vanilla layer cake made from scratch. It uses simple ingredients to create a moist crumb perfect for any celebration, topped with a 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
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • For the Frosting: 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon pure vanilla extract; 3 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  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.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Increase the speed to medium and beat for two minutes until the batter is smooth. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick 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 softened butter until creamy. Gradually add the powdered sugar, mixing until combined. Add the vanilla extract and heavy cream. Beat on high speed until the frosting is light and fluffy.
  10. 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

  • For the best texture, bring your eggs and milk to room temperature before mixing.
  • You can use this recipe to make a single 9×13 sheet cake; adjust baking time as needed.
  • If you want a whiter cake, substitute whole milk with buttermilk.

Nutrition

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