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A beautifully decorated two-layer classic vanilla cake with creamy buttercream frosting, adorned with sprinkles on a cake stand.

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

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper circles.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
  5. 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.
  6. 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.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. 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.
  9. 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.
  10. 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.

  • Author: The Dessert Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 25-30 minutes