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The Best Classic Moist Vanilla Layer Cake with Creamy Buttercream

A two-layer vanilla cake recipe with thick white frosting, showing a slice removed to reveal the moist crumb.
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This is the perfect homemade vanilla cake recipe. You get a soft, fluffy, and moist layer cake that tastes like a bakery classic, paired with a simple, creamy vanilla buttercream frosting. It is easy to make and ideal for birthdays or any special occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream (for extra moisture)
  • For Frosting: 1 cup unsalted butter, 4 cups powdered sugar, 1 teaspoon 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. Pour half of the wet mixture into the dry ingredients and mix on medium speed until just combined. Scrape down the sides of the bowl.
  6. Add the sour cream and mix briefly. Then, add the remaining wet mixture and mix 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 softened butter until creamy. Gradually add the powdered sugar, mixing on low speed. Add the vanilla extract and salt.
  11. Add the heavy cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency. Beat on medium-high speed for 2 minutes until light and fluffy.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For the softest crumb, use room temperature eggs and milk.
  • You can make this a vanilla sheet cake by baking the batter in a greased and floured 9×13 inch pan for about 35-40 minutes.
  • This cake freezes well unfrosted for up to one month. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://kitchenican.com/vanilla-cake-recipe/