Description
A soft, tender, and buttery vanilla cake with a velvety crumb and rich vanilla flavor, layered with fluffy vanilla buttercream. Perfect for celebrations or anytime you crave a classic, elegant dessert.
Ingredients
- 2½ cups (312 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- ½ cup (120 ml) whole milk, room temperature
- For the Vanilla Buttercream:
- 1 cup (226 g) unsalted butter, room temperature
- 4 cups (480 g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- 2–4 tbsp heavy cream or whole milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, beating after each. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk: add ⅓ of flour mixture, then ½ of buttermilk, repeat, ending with flour. Stir in whole milk until smooth. Do not overmix.
- Divide batter evenly into pans and smooth the tops. Bake 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting: Beat butter until creamy. Gradually beat in powdered sugar. Add vanilla, salt, and 2 tbsp cream. Beat on high 2–3 minutes until fluffy. Add more cream if needed.
- Once cakes are cool, level if needed. Frost one layer with 1½ cups frosting, top with second cake, and frost the top and sides.
- Chill cake for 30 minutes before slicing for clean cuts. Serve and enjoy!
Notes
- Use room-temperature ingredients to ensure a smooth batter and even baking.
- Do not overmix once the flour is added to keep the crumb light and tender.
- Chilling the cake before slicing helps with neat, clean slices.
- Frosting can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 510
- Sugar: 48g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
