Classic Vanilla Cake with Buttercream Icing
Celebrate timeless flavors with this Classic Vanilla Cake with Buttercream Icing—an elegant dessert that never goes out of style. Featuring a soft, tender crumb and the rich aroma of vanilla, this cake is perfect for birthdays, weddings, or any occasion that calls for something sweet. Made with pantry staples like all-purpose flour, butter, and whole milk, the recipe combines simplicity with sophistication, while the luscious buttercream icing adds a creamy, melt-in-your-mouth finish. With easy-to-follow directions for both the cake and frosting, this dessert is approachable for bakers of all skill levels. Whether topped with sprinkles or left beautifully bare, this vanilla cake is a crowd-pleasing centerpiece you’ll want to make again and again.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom with parchment paper and lightly flour the pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat 1 cup of softened unsalted butter and 2 cups of granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then mix in 2 teaspoons of vanilla extract.
Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the icing, beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of powdered sugar, beating on low speed until combined. Increase speed to medium and beat for another 3 minutes.
Add 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Beat on high for 1 additional minute until light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of buttercream icing over the top. Place the second layer on top and spread icing over the top and sides of the cake.
Decorate as desired and serve. Enjoy your classic vanilla cake with buttercream icing!
Nutrition Facts
Calories |
8457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 424.8 g | 545% | |
| Saturated Fat | 260.0 g | 1300% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1837 mg | 612% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 1129.4 g | 411% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 883.7 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 560 mg | 43% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1100 mg | 23% | |
*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.
