Cake That Won T Last
Meet the "Cake That Won’t Last," a delightfully simple yet irresistible vanilla layer cake that will have your guests coming back for seconds (and thirds). This crowd-pleasing dessert features a soft and fluffy crumb, thanks to a rich blend of softened butter, whole milk, and eggs, perfectly balanced with a touch of pure vanilla extract. Topped with a cloud-like whipped frosting made from powdered sugar and heavy cream, this cake is as elegant as it is effortless to make. Ready in under an hour, it’s perfect for birthdays, celebrations, or any occasion that calls for something sweet. For added flair, garnish with fresh berries or sprinkles, and watch this cake live up to its name—it’s guaranteed to disappear fast!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1 cup powdered sugar
- 0.25 cup heavy cream
- 0.5 cups fresh berries (optional for garnish)
- 0.25 cups sprinkles (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the softened butter to the dry ingredients and mix with a hand or stand mixer on low speed until the mixture resembles coarse crumbs.
In a separate bowl, lightly beat the eggs and then stir in the vanilla extract and milk.
Gradually add the liquid mixture to the dry ingredients, mixing on medium speed until the batter is smooth and fluffy, about 2-3 minutes.
Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
While the cakes cool, prepare the frosting. Beat the powdered sugar and heavy cream together in a bowl until the mixture forms stiff peaks. Adjust with more powdered sugar or cream to reach the desired consistency.
Once the cakes are completely cooled, spread a layer of frosting over the top of one cake. Stack the second cake on top and frost the top and sides evenly.
Optionally, garnish with fresh berries and sprinkles for added texture and color.
Serve immediately and watch this cake vanish in no time!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 49.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
