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Moist Vanilla Layer Cake

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This Moist Vanilla Layer Cake is a bakery-style classic that’s soft, fluffy, and bursting with rich vanilla flavor. Perfect for birthdays, celebrations, or any occasion, this cake pairs beautifully with a silky vanilla buttercream or any frosting of your choice. It’s the ultimate crowd-pleaser!

Ingredients

Scale

For the cake:

  • 2 1/2 cups (315 g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 3/4 cups (350 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 1/4 cups (300 ml) buttermilk, at room temperature

For the vanilla buttercream frosting:

  • 1 cup (225 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

1. Make the cake layers

  1. Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 9-inch (23 cm) round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar on medium-high speed with an electric mixer for 3–4 minutes, until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Reduce the mixer to low speed. Add the dry ingredients to the butter mixture in 3 additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.

2. Bake the cake

  1. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  2. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

3. Make the buttercream frosting

  1. In a large bowl, beat the softened butter on medium-high speed for 2–3 minutes, until creamy and pale.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined.
  3. Add the vanilla extract, salt, and 2 tablespoons of heavy cream (or milk). Beat on medium-high speed for 2–3 minutes, until the frosting is fluffy and smooth.
  4. Adjust the consistency by adding more cream (1 teaspoon at a time) for a softer frosting, or more powdered sugar for a thicker consistency.

4. Assemble the cake

  1. Place one cooled cake layer on a cake stand or plate. Spread a generous layer of buttercream evenly on top.
  2. Place the second cake layer on top, and spread a thin crumb coat (a light layer of frosting) over the entire cake. Chill for 20 minutes to set the crumb coat.
  3. Frost the cake with the remaining buttercream, smoothing the sides and top with an offset spatula.
  4. Decorate as desired with piping, sprinkles, or fresh flowers.

Notes

  • Buttermilk substitute: If you don’t have buttermilk, combine 1 1/4 cups milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes before using.
  • Avoid overmixing: Overmixing the batter can result in a dense cake. Mix until just combined.
  • Storage: Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.

Find it online: https://ukfinda.com/moist-vanilla-layer-cake/