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Moist Classic Vanilla Layer Cake with Silky Vanilla Buttercream

Close-up of a moist slice of layered vanilla cake recipe covered in thick white buttercream frosting.
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This recipe creates a soft, fluffy, and moist classic vanilla layer cake, perfect for birthdays and special occasions. It pairs with a rich, creamy 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
  • 1/2 cup sour cream (for cake layers)
  • 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 (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. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  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 in three additions, mixing on medium speed until just combined after each addition. Scrape down the sides of the bowl.
  6. Gently fold 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. Gradually add the sifted powdered sugar, mixing on low, then increasing speed to medium-high until light and fluffy.
  11. Beat in 1 teaspoon of vanilla extract, heavy cream, and a pinch of salt until the frosting is smooth and spreadable. Add more cream if needed for a silkier texture.
  12. Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  13. Place the second layer on top and frost the top and sides of the entire cake with the remaining buttercream.

Notes

  • Use room temperature eggs and milk; this helps create a smoother batter and a more tender cake crumb.
  • For the best vanilla flavor, use high-quality pure vanilla extract.
  • This recipe yields a tender vanilla cake that stays moist for several days when stored in an airtight container.

Nutrition

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