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Leo’s Best Classic Vanilla Layer Cake with Creamy Buttercream

Close-up of a moist slice of vanilla cake recipe with thick white frosting layers.
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You need a reliable, moist, and fluffy vanilla cake recipe perfect for birthdays and special occasions. This recipe delivers a soft crumb and pairs perfectly with homemade 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 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • For the Frosting: 1 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon pure vanilla extract; 3-4 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 or line them with parchment paper circles.
  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 crumbs.
  4. In a separate bowl, whisk together the milk, eggs, and vanilla extract until combined.
  5. With the mixer on low, gradually add half of the wet mixture to the dry ingredients, mixing until just combined. Scrape down the sides of the bowl.
  6. Add the remaining wet mixture and beat on medium speed for about 1 minute 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 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 sifted powdered sugar, beating until smooth.
  11. Mix in the vanilla extract and salt. Add the heavy cream one tablespoon at a time until you reach a light, spreadable consistency. Beat on high speed for 2 minutes until fluffy.
  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.

Notes

  • Use room temperature ingredients for the cake batter; this helps create a softer, more uniform crumb.
  • For a bakery style vanilla cake, use clear vanilla extract instead of pure vanilla extract for a whiter color, though pure extract offers better flavor.
  • You can make this a vanilla sheet cake by baking the batter in a greased and floured 9×13 inch pan for 35-40 minutes.
  • This recipe makes a perfect homemade vanilla cake that freezes well once cooled and unfrosted.

Nutrition

Find it online: https://tastytribune.com/vanilla-cake-recipe-moist-fluffy-easy/