why make this recipe
Vanilla Layer Cake is a classic dessert that brings joy to any celebration. Whether you’re marking a birthday, an anniversary, or just a special family gathering, this cake stands out with its light and fluffy texture. The simple yet delicious flavor of vanilla makes it a favorite for both kids and adults. Plus, making this cake from scratch allows you to customize it however you want – from the frosting to the fillings.
how to make Vanilla Layer Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tbsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat the butter until creamy, gradually add powdered sugar, milk, and vanilla until fluffy.
- Once the cakes are completely cool, spread frosting between the layers and on top and sides of the cake.
how to serve Vanilla Layer Cake
Serve the Vanilla Layer Cake by slicing it into pieces and placing it on dessert plates. You can garnish each slice with fresh fruit, chocolate shavings, or extra frosting for a more festive touch. A scoop of vanilla ice cream on the side also makes a delightful pairing with this cake.
how to store Vanilla Layer Cake
Store any leftover Vanilla Layer Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to bring it back to room temperature before serving for the best flavor and texture.
tips to make Vanilla Layer Cake
- Make sure your butter is at room temperature for better mixing.
- Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Don’t overmix the batter; mix until just combined for a lighter cake.
- If your cake layers dome in the oven, you can level them with a knife once they cool.
variation
You can add different fillings between the layers, like fresh fruit or jam, to create a unique flavor. Additionally, you can experiment with different extracts or add cocoa powder for a chocolate twist.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will give you a lighter and fluffier cake.
Can I freeze the cake?
Absolutely! Wrap the layers tightly in plastic wrap and foil, and they can be frozen for up to three months.
How can I make the cake more moist?
Using buttermilk instead of whole milk can add extra moisture to your cake.
Vanilla Layer Cake
Ingredients
Cake ingredients
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Vanilla Buttercream Frosting ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tbsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- For the frosting, beat the butter until creamy, gradually add powdered sugar, milk, and vanilla until fluffy.
- Once the cakes are completely cool, spread frosting between the layers and on top and sides of the cake.