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Moist Classic Vanilla Layer Cake with Silky Vanilla Buttercream Frosting

Close-up of a tall slice of moist vanilla cake recipe layered with thick white frosting.
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This recipe yields a tender, fluffy vanilla layer cake perfect for birthdays and celebrations, topped with a smooth vanilla buttercream.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 3 tablespoons heavy cream (for frosting)

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.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, vanilla extract, buttermilk, and sour cream to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well combined. Scrape down the sides of the bowl as needed.
  4. Divide the batter evenly between the prepared cake pans.
  5. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. To make the frosting, beat the 1 cup of softened butter until creamy. Gradually add the sifted powdered sugar, beating until combined.
  8. Add the vanilla extract and heavy cream. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add more cream, one teaspoon at a time, if the frosting is too stiff.
  9. 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.
  10. Frost the top and sides of the entire cake with the remaining buttercream.

Notes

  • For the softest cake, make sure your buttermilk and sour cream are at room temperature before mixing.
  • Do not overmix the batter once the flour is added; this prevents a tough cake texture.
  • You can substitute milk for buttermilk, but add 1 teaspoon of white vinegar or lemon juice to the milk and let it sit for 5 minutes before using.

Nutrition

Find it online: https://tastytipster.com/vanilla-cake-recipe-moist-fluffy-layer/