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Moist Classic Vanilla Layer Cake with Silky Vanilla Buttercream

Close-up of a moist, three-layer vanilla cake recipe slice with thick white frosting.
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Bake a classic, moist vanilla layer cake from scratch. This easy recipe yields a soft, fluffy cake perfect for birthdays and special occasions, topped with creamy vanilla buttercream frosting.

Ingredients

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  • 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
  • 2 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)
  • 1/4 cup heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)

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.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt for the cake.
  3. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth.
  4. Stir in the sour cream until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
  10. Beat in the vanilla extract and heavy cream until the frosting is smooth and fluffy. Add a pinch of salt. Add more cream if the frosting is too stiff.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  12. Place the second cake layer on top and frost the top and sides of the entire cake.

Notes

  • For extra moist cake layers, use room temperature milk and eggs.
  • Sifting the powdered sugar prevents lumps in your silky buttercream.
  • You can substitute buttermilk for milk and sour cream for a slight tang.

Nutrition

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