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The Best Classic Moist Vanilla Layer Cake with Creamy Buttercream

Close-up of a moist slice of vanilla cake recipe showing the fluffy crumb and creamy frosting.
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You need a reliable, soft, and fluffy vanilla cake recipe perfect for birthdays and special occasions. This recipe combines a moist cake base with a rich, creamy vanilla buttercream frosting for bakery-style results 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, sifted; 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.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry base.
  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. Gradually add the wet ingredients to the dry ingredients in three additions, mixing on medium speed after each addition until just combined. Do not overmix. Scrape down the sides of the bowl as needed.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing slowly until incorporated.
  10. Add the vanilla extract and salt. Beat on medium speed.
  11. Add the heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency. Beat on high for 2 minutes until light and fluffy.
  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

  • For the moistest cake, make sure your eggs and milk are at room temperature before mixing.
  • Using pure vanilla extract provides the best flavor for this classic vanilla cake recipe.
  • If you want a taller layer cake, you can bake this recipe in three 6-inch pans instead of two 8-inch pans.

Nutrition

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