Print

Classic Moist Vanilla Layer Cake with Creamy Vanilla Buttercream Frosting

A thick, moist slice of vanilla cake recipe layered with creamy white frosting, sitting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the perfect, foolproof recipe for a moist, soft, and fluffy vanilla layer cake, ideal for birthdays and special occasions. We pair it with a rich, creamy vanilla buttercream frosting for a bakery-style dessert you can easily make at home.

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
  • For the Frosting: 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon pure vanilla extract; 3-4 tablespoons heavy cream; Pinch of salt

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 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 until combined.
  5. With the mixer on low, gradually add half of the wet ingredients to the dry mixture, mixing until just combined. Scrape down the sides of the bowl.
  6. Add the remaining wet ingredients and beat on medium speed for 2 minutes until the batter is smooth and fluffy. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
  11. Add the vanilla extract and heavy cream, one tablespoon at a time, beating until the frosting reaches a smooth, spreadable consistency. Add a pinch of salt.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining vanilla buttercream frosting.

Notes

  • Use room temperature eggs and milk; this helps create a smoother, more uniform batter for a soft crumb.
  • For the best vanilla flavor, use high-quality pure vanilla extract, not imitation.
  • You can make this a sheet cake by baking the batter in a greased and floured 9×13 inch pan for about 35-40 minutes.
  • This cake freezes well unfrosted for up to one month.

Nutrition

Find it online: https://tasteportfolio.com/vanilla-cake-recipe-moist-fluffy-home/