There’s something truly magical about a homemade cake. The aroma filling your kitchen, the anticipation of that first bite, and the joy it brings to any gathering. While store-bought options are convenient, nothing quite compares to the warmth and deliciousness of a cake baked with love from scratch.
If you’ve been searching for that perfect, reliable vanilla cake recipe, your quest ends here! This classic vanilla layer cake is designed to be moist, tender, and incredibly flavorful, topped with a luscious buttercream frosting that’s simply irresistible. Whether it’s a birthday, an anniversary, or just an ordinary Tuesday craving, this recipe is sure to become a beloved staple in your baking repertoire.
Get ready to whisk up some magic and impress your friends and family with a show-stopping homemade cake that’s easier to make than you think. Let’s get baking!
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Classic Vanilla Layer Cake
A simple yet delicious recipe for a moist and fluffy vanilla layer cake, perfect for any occasion, topped with creamy vanilla buttercream.
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 2
half cups (300g) all-purpose flour - 1 tablespoon baking powder
- half teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- For the Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- half teaspoon pure vanilla extract
- 2–4 tablespoons whole milk or heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper circles.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the buttercream frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, vanilla extract, and 2 tablespoons of milk/cream, beating until smooth and fluffy. Add more milk/cream as needed to reach desired consistency.
- Once the cakes are completely cool, frost them with the vanilla buttercream. Decorate as desired and serve! This classic vanilla cake is perfect for any occasion.
- Store leftover cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Notes
For an extra moist cake, ensure all your cold ingredients (eggs, milk, butter) are at room temperature before you begin. Do not overmix the batter once the flour is added; this can result in a tough cake.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes