A soft, classic cake with smooth buttercream layers
This vanilla layer cake is light, tender, and full of simple flavor. Each bite is soft and moist, with a rich buttercream that melts into the layers. It’s a reliable cake that works for birthdays, gatherings, or a quiet treat at home. The steps are straightforward, and the result feels special every time.
Vanilla Cake With Buttercream
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
For the buttercream:
- 1 cup unsalted butter softened
- 3 –4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 –3 tablespoons milk
- Pinch of salt
Instructions
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Preheat the oven to 180°C. Grease and line two round cake pans.
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In a bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large bowl, beat the butter and sugar until light and fluffy. This should take about 3–4 minutes.
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Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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Add the dry ingredients in batches, alternating with milk. Mix gently until smooth.
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Divide the batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer to a rack to cool fully.
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Beat butter until smooth. Gradually add powdered sugar, then mix in vanilla, milk, and a pinch of salt. Beat until creamy and spreadable.
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Place one cake layer on a plate, spread buttercream evenly on top, then add the second layer. Cover the top and sides with the remaining frosting.
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Smooth the frosting and slice once ready. The cake is best enjoyed fresh but can be stored covered for a couple of days
