Print

The Best Classic Vanilla Layer Cake with Creamy Buttercream Frosting

Close-up of a moist slice of vanilla cake recipe with thick white frosting layers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a perfectly moist, soft, and fluffy vanilla layer cake, ideal for birthdays and special occasions. You will pair it with a simple, creamy vanilla buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream (for extra moisture)
  • For the Frosting: 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon pure vanilla extract; 3 tablespoons heavy cream; pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the milk, vanilla extract, and eggs until combined.
  5. Pour half of the wet mixture into the dry ingredients. Mix on medium speed until just combined.
  6. Add the sour cream and mix briefly. Then, add the remaining wet mixture and mix on medium speed until the batter is smooth, about 30 seconds. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated.
  11. Add the vanilla extract, heavy cream, and salt. Beat on medium-high speed until the frosting is light and fluffy, about 3 to 5 minutes. Add more cream if the frosting is too stiff.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining vanilla buttercream frosting.

Notes

  • Using room temperature milk and eggs helps the batter emulsify better, leading to a softer crumb.
  • For a bakery style cake, use clear vanilla extract for a whiter color, or use only egg whites for a true white cake.
  • This cake freezes well; wrap cooled, unfrosted layers tightly in plastic wrap before freezing.

Nutrition

Find it online: https://spoonswirl.com/vanilla-cake-recipe-moist-fluffy-layer-cake/