Perfect Vanilla Cake (Printable)
Light and moist vanilla layer cake topped with creamy buttercream frosting. A classic dessert for any occasion.
# What You Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 1/2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tbsp pure vanilla extract
08 - 1 cup whole milk, room temperature
→ For the Vanilla Buttercream
09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2 tbsp whole milk
12 - 1 1/2 tsp pure vanilla extract
13 - Pinch of salt
# Directions:
01 - Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined; do not overmix.
06 - Divide batter evenly between prepared pans. Smooth the tops with a spatula. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt; beat until smooth and fluffy, about 3 minutes.
09 - Once cakes are completely cool, spread a layer of buttercream between the layers. Frost the top and sides with remaining buttercream.
# Expert Tips:
01 -
- The texture is incredibly light, like eating a vanilla scented cloud
- It's the kind of cake that makes people ask for seconds before they've even finished their first slice
- The frosting alone is worth keeping as your go to recipe for everything else
02 -
- Room temperature ingredients are non negotiable here, cold ingredients create a curdled mess that never quite recovers
- Overmixing the flour makes a tough cake, stop the moment everything is combined
- Completely cool cakes are essential for frosting, otherwise the buttercream will melt right off
03 -
- Weighing your flour is the most accurate method, but spooning and leveling works well too
- Place a dab of frosting under your cake plate to keep it from sliding around while you decorate