🍰 Vanilla Layer Cake with Vanilla Buttercream 🍰
Classic • Soft • Bakery-Style Perfection 🤍
🛒 Ingredients
Vanilla Cake (3 layers · 8-inch)
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2½ cups (310 g) all-purpose flour 🌾
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2½ tsp baking powder
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½ tsp salt
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1 cup (226 g) unsalted butter, room temperature 🧈
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1¾ cups (350 g) granulated sugar
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4 large eggs 🥚
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1 cup (240 ml) full-cream milk 🥛
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2 tsp vanilla extract
Vanilla Buttercream
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1½ cups (340 g) unsalted butter, room temperature 🧈
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5–6 cups (600–720 g) icing sugar
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3–5 tbsp milk or whipping cream
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2 tsp vanilla extract
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A pinch of salt
👩🍳 Instructions
Vanilla Cake
1️⃣ Prep the oven
Preheat to 170°C / 340°F. Grease and line three 8-inch pans.
2️⃣ Dry ingredients
Whisk flour, baking powder, and salt. Set aside.
3️⃣ Cream butter & sugar
Beat until very light and fluffy—this is key for a soft crumb ✨
4️⃣ Add eggs & vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla.
5️⃣ Combine
Add flour mixture and milk alternately, starting and ending with flour. Mix gently until smooth.
6️⃣ Bake
Divide batter evenly, level tops, and bake 25–30 minutes until golden and a skewer comes out clean.
7️⃣ Cool
Cool 10 minutes in pans, then transfer to a rack to cool completely.
Vanilla Buttercream
1️⃣ Beat butter until pale and creamy.
2️⃣ Add icing sugar gradually on low speed.
3️⃣ Add vanilla, salt, and milk a little at a time.
4️⃣ Beat 3–5 minutes until light, fluffy, and spreadable 🤍
🎂 Assembly
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Level cake layers if needed.
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Spread an even layer of buttercream between each layer.
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Stack gently, keeping it straight.
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Chill 20–30 minutes before final decorating.
💡 Pro Tips
✨ Use room-temperature ingredients for the best texture
✨ Chill layers slightly for cleaner frosting
✨ Perfect base for berries, sprinkles, or fondant
🍰 Save this recipe and impress everyone with a classic vanilla masterpiece!
