Classic Vanilla Layer Cake
Indulge in the timeless elegance of this **Classic Vanilla Layer Cake**, a show-stopping dessert that’s perfect for birthdays, celebrations, or simply treating yourself. Crafted with simple pantry staples like **all-purpose flour, creamy butter, and real vanilla extract**, this recipe yields a soft, fluffy texture and rich, buttery flavor in every bite. Layered with a luscious **vanilla buttercream frosting**, made extra smooth with heavy cream, this cake is the epitome of homemade perfection. With a straightforward method that includes layering and decorating tips, this delightful cake is as visually stunning as it is delicious. Ready in just an hour, it serves 12 and guarantees to impress your family and guests alike. If you're searching for the ultimate **vanilla layer cake recipe**, you've found it!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1.5 teaspoons vanilla extract
- 1 cup whole milk
- 4 cups confectioners' sugar
- 4 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix after each addition just until combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the confectioners' sugar, and beat until smooth.
Add the vanilla extract and heavy cream to the butter and sugar mixture. Beat on medium until fluffy, about 3 minutes. Add more cream if necessary to reach desired spreading consistency.
Once cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread a layer of frosting on the top.
Place the second cake layer on top of the frosted layer. Spread frosting evenly over the top and sides of the cake.
Decorate the cake as desired, slice, and serve.
Nutrition Facts
Calories |
6518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.1 g | 453% | |
| Saturated Fat | 209.7 g | 1048% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1690 mg | 563% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 750.1 g | 273% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 512.1 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 502 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1037 mg | 22% | |
*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.
