Texture & Flavor Overview
- Cake texture: Light, tender, and moist
- Crumb: Fine and even
- Flavor: Gentle vanilla, buttery and balanced
- Frosting: Creamy, smooth, not overly sweet
This cake holds its shape beautifully while staying soft enough to melt on the tongue.
Ingredients for the Vanilla Cake Layers
Dry Ingredients
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
Ingredients for the Buttercream Frosting
- 1½ cups unsalted butter, softened
- 5–6 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Preparing the Baking Pans
Preheat the oven to 175°C (350°F).
Grease two 20–22 cm (8–9 inch) round cake pans. Line the bottoms with parchment paper and lightly flour the sides. This ensures easy release and clean layers.
Mixing the Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside. Proper mixing here ensures the cake rises evenly.
Creaming Butter and Sugar
In a large bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes.
Add the sugar gradually and continue beating for 4–5 minutes, until the mixture becomes pale, light, and fluffy. This step is crucial—it incorporates air that gives the cake its soft texture.
Adding Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Mix in the vanilla extract. The batter should look smooth and creamy.
Alternating Dry Ingredients and Milk
Reduce mixer speed to low.
Add the dry ingredients in three additions, alternating with the milk in two additions:
- Dry → Milk → Dry → Milk → Dry
Mix just until combined. Do not overmix, as this can make the cake dense.
Baking the Cake Layers
Divide the batter evenly between the prepared pans.
Smooth the tops gently with a spatula and tap the pans lightly on the counter to release air bubbles.
Bake for 30–35 minutes, or until:
- A toothpick inserted in the center comes out clean
- The cake springs back when lightly pressed
Remove from oven and let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Buttercream Frosting
In a large bowl, beat the butter until smooth and creamy, about 3 minutes.
Gradually add powdered sugar, one cup at a time, mixing on low speed.
Add vanilla extract, salt, and cream. Beat on medium-high speed for 3–4 minutes until light, fluffy, and smooth.
Adjust consistency:
- Add cream if too thick
- Add powdered sugar if too soft
Assembling the Cake
Place one cake layer on a serving plate or cake stand.
Spread an even layer of buttercream over the top.
Place the second cake layer on top, gently pressing to level.
Frost the top and sides with the remaining buttercream, smoothing with a spatula.
For a clean finish, use a warm spatula to smooth the frosting.
Optional Decorating Ideas
- Simple smooth finish for a classic look
- Swirled buttercream texture
- Light sprinkle of powdered sugar
- Fresh flowers or berries on top
Resting Before Serving
Let the cake rest for 30–60 minutes before slicing. This allows the frosting to set and makes cutting cleaner.
Storage Instructions
- Store at room temperature (covered) for up to 2 days
- Refrigerate for up to 5 days
- Freeze unfrosted layers for up to 2 months
Bring refrigerated cake to room temperature before serving for best texture.
Common Mistakes to Avoid
- Using cold ingredients
- Overmixing the batter
- Overbaking
- Frosting warm cake layers
- Skipping parchment paper
Avoiding these ensures a perfect result.
Flavor Variations
- Add lemon zest for a citrus twist
- Replace vanilla with almond extract
- Fill layers with jam or custard
- Add white chocolate to the frosting
Why This Recipe Works
This cake balances fat, sugar, and liquid perfectly. Proper creaming adds air, while gentle mixing preserves it. The buttercream complements the cake without overpowering it, creating a classic, reliable dessert.
Final Thoughts
This classic vanilla layer cake with buttercream frosting is simple, elegant, and endlessly satisfying. Soft layers, creamy frosting, and balanced sweetness make it a cake you’ll return to again and again.