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Classic Vanilla Buttercream Cake

A wonderfully moist and tender vanilla cake topped with a rich and creamy vanilla buttercream, perfect for any celebration.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups whole milk
  • For the Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4–5 cups powdered sugar, sifted
  • 1/4 cup whole milk or heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, 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, mixing well after each addition. 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; do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
  8. While cakes cool, prepare the buttercream: In a large bowl, beat the softened butter until creamy. Gradually add 4 cups of powdered sugar, beating until smooth.
  9. Add the milk or cream, vanilla extract, and salt. Beat on high speed until light and fluffy, adding more powdered sugar if needed for desired consistency.
  10. Once cakes are completely cool, level them if necessary. Place one cake layer on a serving plate. Spread about 1/3 of the buttercream evenly over the top.
  11. Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake. Decorate as desired.
  12. Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.

Notes

For best results, ensure all ingredients, especially butter and eggs, are at room temperature. Do not overmix the batter; it can result in a tough cake. For a chocolate version, add 1/2 cup cocoa powder to the dry ingredients and reduce flour by 1/2 cup.

  • Author: The Sweet Tooth Blog
  • Prep Time: 30 minutes
  • Cook Time: 30-35 minutes

Keywords: vanilla cake, buttercream recipe, easy cake, dessert, baking