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Classic Moist Vanilla Layer Cake with Creamy Vanilla Buttercream Frosting

Close-up of a moist slice of vanilla cake recipe with thick white buttercream frosting.
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This is the best vanilla cake recipe for a moist, soft, and fluffy layer cake perfect for birthdays and special occasions. You will make a classic homemade vanilla cake paired with a silky 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 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; 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. 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. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  5. With the mixer on low, gradually pour the wet mixture into the dry mixture in three additions, mixing until just combined after each addition. Scrape down the sides of the bowl as needed. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  10. Beat in the vanilla extract and salt. Add the heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  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. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • Use room temperature eggs and milk for the best cake structure and texture.
  • For an extra moist vanilla cake, substitute 1/2 cup of the milk with 1/2 cup of sour cream.
  • You can make this a vanilla sheet cake recipe by baking the batter in a greased and floured 9×13 inch pan for 35-40 minutes.

Nutrition

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