Introduction

This classic vanilla cake is a perfect treat for any celebration or simply a delicious dessert to enjoy at home. Moist and tender, it’s layered with creamy vanilla buttercream that’s both sweet and smooth. With simple ingredients and straightforward steps, you’ll have a beautiful, tasty cake ready in no time.

A two-layer round cake sits on a white plate, with one slice missing to show the inside. The cake layers are golden brown and look soft and moist. Between the layers and covering the outside, there is smooth pale yellow frosting, with simple swirled patterns on the top and sides. A knife with a wooden handle rests beside the cake on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (312g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, room temperature
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup (240ml) whole milk, room temperature
½ cup (120ml) sour cream, room temperature
For the Vanilla Buttercream:
1 cup (227g) unsalted butter, room temperature
4 cups (480g) powdered sugar, sifted
2 tbsp heavy cream or milk
1 ½ tsp pure vanilla extract
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the butter and granulated sugar on medium speed for 3 to 4 minutes until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the bowl sides, then mix in the vanilla extract.
Step 5: In a separate container, stir the milk and sour cream until smooth.
Step 6: Alternately add the flour mixture and the milk mixture to the creamed butter, starting and ending with the dry ingredients. Mix on low speed just until combined.
Step 7: Divide batter evenly between the pans and smooth the tops. Bake 30 to 35 minutes, until a toothpick comes out clean.
Step 8: Cool cakes in pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
Step 9: For the buttercream, beat butter on medium speed until creamy. Gradually add powdered sugar, mixing on low after each addition.
Step 10: Add vanilla, salt, and cream or milk. Beat on high speed for 3 to 4 minutes until fluffy. Add more cream if needed to reach spreadable consistency.
Step 11: Level the cake tops if necessary. Place one layer on a serving plate, spread with buttercream.
Step 12: Add the second cake layer and press lightly. Apply a thin crumb coat of frosting around the cake and chill for 15 minutes.
Step 13: Frost the cake with the final layer of buttercream, smoothing the sides and top. Decorate as desired and serve.

Tips & Variations

Room temperature ingredients help create a smooth, even batter and better rise.
Use high-quality vanilla extract for the best flavor.
Substitute sour cream with plain Greek yogurt if preferred.
For a lighter frosting, whip the buttercream longer to incorporate more air.
Add fresh berries between layers for a fruity twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture and flavor. You can also freeze frosted cakes for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A collection of clear glass bowls and a small jug are arranged on a white marbled surface. The largest bowl contains white flour, and next to it is another large bowl filled with white sugar. Surrounding these are smaller bowls holding light brown sugar, white baking powder, two white eggs, one brown egg, and a dark amber liquid, likely vanilla extract. There is also a bowl with two cubes of pale yellow butter, a small bowl with a white powder, possibly salt, and another bowl with two separated egg yolks visible. A small glass contains a light yellow liquid, possibly oil, and another small bowl contains a thick white creamy substance. A small jug at the front right holds a thick white liquid, possibly cream or sour cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure it contains xanthan gum or add some to help with texture.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake. When it comes out clean or with just a few crumbs, the cake is done. Avoid opening the oven too often to prevent sinking.