Layer Cake Vanilla
Indulge in the timeless elegance of a homemade Vanilla Layer Cake, a show-stopping dessert that's as visually stunning as it is delicious. Featuring tender, buttery layers infused with pure vanilla extract, this classic cake is paired with a light and creamy vanilla buttercream frosting for an irresistible combination of flavors. Perfectly balanced with just the right amount of sweetness, this recipe uses simple pantry staples like all-purpose flour, whole milk, and unsalted butter to create a bakery-quality cake in your own kitchen. Whether you're celebrating a special occasion or simply treating yourself, this easy yet impressive recipe is sure to become a go-to favorite. Serve up perfect slices of this ultra-moist vanilla cake and watch it disappear in moments!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1.5 cups Whole milk
- 1 cup Unsalted butter (softened, for frosting)
- 4 cups Powdered sugar
- 4 tablespoons Heavy cream
- 1.5 teaspoons Pure vanilla extract (for frosting)
- 0.25 teaspoons Salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and 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 unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
One at a time, add the eggs to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops. Tap the pans gently on the counter to remove any air bubbles.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.
For the buttercream frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Add the heavy cream, vanilla extract, and salt to the frosting mixture. Beat for 2-3 minutes until the frosting is light and fluffy. Adjust the consistency with additional cream if necessary.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top.
Place the second cake layer on top and apply a thin crumb coat of frosting. Let the cake chill for 15-20 minutes to set the crumb coat.
Frost the entire cake with the remaining buttercream and decorate as desired. Slice and serve!
Nutrition Facts
Calories |
8859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 439.0 g | 563% | |
| Saturated Fat | 268.5 g | 1342% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1881 mg | 627% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 1182.0 g | 430% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 888.1 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 14.7 mcg | 73% | |
| Calcium | 716 mg | 55% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1328 mg | 28% | |
*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.
