The Cake
Indulge in the timeless delight of "The Cake," a masterpiece of vanilla flavor and buttery perfection. This classic two-layer vanilla butter cake is tender, moist, and irresistibly fluffy, making it the perfect dessert for birthdays, gatherings, or simply treating yourself. The secret lies in its perfectly balanced ingredients, from the creamy unsalted butter to the rich whole milk, all of which come together in a simple, foolproof method. Topped with a luscious homemade vanilla buttercream frosting, whipped until light and silky, this cake is as beautiful as it is delicious. With just 20 minutes of prep time and easy-to-follow steps, "The Cake" is ideal for both novice and seasoned bakers. Serve it as is or decorate it to suit the occasion—either way, every bite promises pure, sweet satisfaction.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk (room temperature)
- 1 cup unsalted butter (for frosting, softened)
- 4 cups powdered sugar (sifted)
- 2 teaspoons pure vanilla extract (for frosting)
- 2 tablespoons heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture (in three additions of flour and two of milk). Mix until just 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 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
To prepare the buttercream frosting, beat the softened butter in a large bowl on medium speed until creamy (about 2-3 minutes).
Gradually add the powdered sugar, one cup at a time, beating on low until incorporated. Scrape down the sides of the bowl as needed.
Add the vanilla extract and heavy cream, then increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake evenly.
Decorate as desired, slice, and enjoy your ultimate vanilla butter cake!
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 75.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 82 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.
