Get the Recipe:
Vanilla Layer Cake
This vanilla layer cake is soft, buttery, and full of rich vanilla flavor with fluffy vanilla buttercream frosting. It’s a classic, approachable cake recipe that’s perfect for birthdays and celebrations.
Ingredients
For the cake:
- 2 ½ cups (300 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon (15 ml) vanilla bean paste, or vanilla extract
- ¼ cup (60 ml) vegetable or canola oil, or other neutral oil
- 1 cup (240 ml) buttermilk, at room temperature
For the frosting:
- 1 ¼ cups (283 g) unsalted butter, softened
- 4 cups (440 g) confectioners’ sugar, sifted recommended
- 1 tablespoon (15 ml) vanilla bean paste, or 2 teaspoons (10ml) vanilla extract
- ¼ teaspoon salt
- 2 to 3 tablespoons (30 to 45 ml) heavy cream
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round pans.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy (3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla, followed by the oil.
- With the mixer on low speed, add the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
- Divide the batter evenly between the two pans, and spread evenly.
- Bake 28 to 32 minutes, or until the edges are lightly golden and the tops spring back when touched.
- Cool in the pans for 10-15 minutes. Then flip onto a wire rack to cool completely.
Beat the butter and sugar until noticeably lighter and fluffier for the softest cake texture.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until creamy and lighter in color (2-3 minutes).
- With the mixer on low speed, add the confectioners' sugar gradually. Once incorporated, increase speed to medium and mix until smooth.
- Mix in the vanilla and salt.
- Add 2 tablespoons cream and mix on medium-high for 2-3 minutes. Add more cream, a little at a time, until the frosting is smooth and spreadable.
- Frost the top of one cooled cake layer. Place the other layer on top, and apply a crumb coat to the top and sides. Then add the final coat. (For a more decorated look, save some frosting to pipe a border or some simple swirls.)
If the frosting becomes soft while decorating, chill the cake for 15–20 minutes before adding the final coat.
Notes
- Vanilla options: Vanilla extract can be substituted for the vanilla bean paste in both the cake and frosting. The vanilla bean paste adds a slightly richer flavor and visible vanilla bean specks.
- Frosting texture: For a softer, swoopier frosting, you'll likely need that extra tablespoon of cream. For a firmer frosting for piping decorations, use closer to 2 tablespoons cream.
- Decorating note: This recipe makes enough frosting to fill the cake, apply a light crumb coat, and finish with a smooth outer layer. For more elaborate piping or thicker frosting layers, consider increasing the frosting by about 25%.
- Storage: Keep in an airtight container at room temperature for 1 day or refrigerate for 4 days.
- Storage note: For the best texture and flavor, let refrigerated cake sit at room temperature for a short time before serving.
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