Ingredients
For the Cake
- 2½ cups (315 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
For Vanilla Buttercream Frosting
- 1 cup (225 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 2–3 tbsp heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare the Pans
- Preheat the oven to 350°F (175°C).
- Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and sugar for 3–4 minutes until light and fluffy.
4. Add the Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients
- Add the flour mixture in three additions, alternating with the milk.
- Begin and end with the flour mixture.
- Mix just until combined.
6. Bake
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
- Let the cakes cool in the pans for 10 minutes.
- Transfer to wire racks and cool completely.
8. Make the Frosting
- Beat the butter until smooth and creamy.
- Gradually add powdered sugar.
- Mix in the vanilla, salt, and enough cream to reach a spreadable consistency.
9. Assemble the Cake
- Place one cake layer on a serving plate.
- Spread frosting over the top.
- Add the second layer and frost the top and sides of the cake.
Tips
- Use room-temperature ingredients for a smoother batter and even baking.
- Do not overmix the batter, as this can make the cake dense.
- Measure flour accurately by spooning it into the measuring cup and leveling it off.
- For extra vanilla flavor, use vanilla bean paste instead of extract.
- Chill the cake for 20 minutes before slicing for cleaner cuts.
Serving Suggestions
- Fresh strawberries or raspberries
- Vanilla ice cream
- Chocolate ganache drizzle
- Lemon curd filling
- Whipped cream
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze unfrosted cake layers for up to 3 months.
Nutritional Highlights
- Classic crowd-pleasing dessert
- Soft, moist texture
- Easy to customize with fillings and frostings
- Perfect base for celebration cakes
This Vanilla Cake is light, buttery, and beautifully flavored with vanilla, making it a timeless dessert that’s perfect for any special occasion or everyday treat. 🎂✨🍰
