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Moist Classic Vanilla Layer Cake with Silky Vanilla Buttercream

Close-up of a moist slice of vanilla cake recipe layered with thick white buttercream frosting.
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A simple recipe for a moist, fluffy vanilla layer cake from scratch, 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 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • For Frosting: 1 cup unsalted butter, softened
  • For Frosting: 4 cups powdered sugar, sifted
  • For Frosting: 1 teaspoon pure vanilla extract
  • For Frosting: 3-4 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. Add the eggs one at a time, beating well after each addition.
  5. In a separate small bowl, mix the milk and vanilla extract.
  6. Gradually add half of the milk mixture to the batter, mixing on low speed until just combined. Scrape down the sides of the bowl.
  7. Add the remaining milk mixture and mix until the batter is smooth. Do not overmix.
  8. Divide the batter evenly between the prepared pans.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. To make the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  12. Add the vanilla extract and 3 tablespoons of heavy cream. Beat until light and fluffy, adding the remaining cream if needed for a smoother 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 cake.

Notes

  • Use room temperature ingredients (butter, eggs, milk) for the best cake texture.
  • Sifting the powdered sugar prevents lumps in your buttercream.
  • For extra vanilla flavor, use clear vanilla extract if you want a whiter cake, or use high-quality pure vanilla extract for a richer taste.

Nutrition

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