Nut-Free Classic Vanilla Layer Cake with Buttercream Frosting
Indulge in the timeless elegance of our Nut-Free Classic Vanilla Layer Cake with Buttercream Frosting, a dessert that promises pure satisfaction for special occasions and everyday celebrations alike. This recipe features two moist and fluffy layers of vanilla cake, crafted with pantry staples like all-purpose flour, whole milk, and pure vanilla extract, providing a harmonious balance of sweetness and delicate flavor. The cake is beautifully complemented by a rich, velvety buttercream frosting made with creamy unsalted butter, confectioners' sugar, and a hint of heavy cream for the perfect texture. Ideal for nut-free households, this crowd-pleasing treat is simple to prepare, making it a go-to choice for birthdays, holidays, or just a sweet indulgence. Decorate to your heart’s desire and serve up a slice of comfort that’s both classic and irresistible!
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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 tablespoon Pure vanilla extract
- 1 cup Whole milk
- 1.5 cups Unsalted butter, softened for frosting
- 4.5 cups Confectioners' sugar
- 1.5 teaspoons Pure vanilla extract for frosting
- 3 tablespoons Heavy cream
- 0.25 teaspoon Salt for frosting
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 flour, baking powder, and 0.5 teaspoon of salt. Set aside.
In a large bowl, cream the 1 cup softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs to the mixture one at a time, beating well after each addition. Mix in the 1 tablespoon of vanilla extract.
Gradually add the flour mixture to the creamed mixture alternately with the milk, starting and ending with the flour. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, beat 1.5 cups of softened butter in a large bowl until creamy.
Gradually add the confectioners' sugar, beating well after each addition.
Add 1.5 teaspoons of vanilla extract, 3 tablespoons of heavy cream, and 0.25 teaspoon of salt. Beat at high speed for 3 minutes until the frosting is light and fluffy.
If the frosting is too thick, add more heavy cream, 1 tablespoon at a time, until desired consistency is reached.
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top and spread frosting evenly over the top and sides of the cake.
Decorate the cake as desired and serve.
Nutrition Facts
Calories |
9699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.8 g | 674% | |
| Saturated Fat | 323.7 g | 1618% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2110 mg | 703% | |
| Sodium | 3337 mg | 145% | |
| Total Carbohydrate | 1214.7 g | 442% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 975.0 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 584 mg | 45% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1115 mg | 24% | |
*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.
