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Moist Classic Vanilla Layer Cake with Creamy Vanilla Buttercream

A thick, three-layer slice of fluffy vanilla cake with white buttercream frosting, served on a white plate.
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Bake a tender, fluffy classic vanilla layer cake from scratch. This reliable recipe uses simple ingredients to create a moist cake perfect for birthdays or any celebration, paired with a silky 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
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream (for cake)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 3 tablespoons heavy cream or milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  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 eggs, milk, and 2 teaspoons of vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Scrape down the sides of the bowl.
  6. Mix in the sour cream until the batter is smooth. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a toothpick 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 1 cup of softened butter until creamy.
  11. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  12. Beat in the 1 teaspoon of vanilla extract and the heavy cream until the frosting is light and smooth. Add more cream if needed for desired consistency.
  13. Once the cakes are completely cool, frost and stack the layers.

Notes

  • Use room temperature eggs and milk for the best cake texture.
  • For a bakery style cake, use cake flour instead of all-purpose flour.
  • This cake freezes well once cooled and unfrosted.

Nutrition

Find it online: https://hearthbite.com/vanilla-cake-recipe-moist-classic-layer/