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Classic Moist Vanilla Layer Cake with Buttercream Frosting

Close-up of a tall, three-layer slice of vanilla cake recipe with thick white vanilla buttercream frosting.
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A simple recipe for a soft, fluffy, and moist vanilla layer cake paired with creamy vanilla buttercream frosting, perfect for birthdays or any special occasion.

Ingredients

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  • 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
  • 1/2 cup sour cream (for cake batter)
  • For Frosting: 1 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon 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.
  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, vanilla extract, and sour cream until combined.
  5. Gradually add the wet ingredients to the dry ingredients in three additions, mixing on medium speed until just combined after each addition. 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, beating until smooth.
  10. Add the vanilla extract, heavy cream, and salt. Beat on high speed until the frosting is light and fluffy, adding more cream if needed for desired consistency.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • Use room temperature eggs and milk for a smoother batter and better rise.
  • Sifting the powdered sugar prevents lumps in your buttercream.
  • You can make the cake layers one day ahead and wrap them tightly in plastic wrap once cooled.

Nutrition

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