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Classic Moist Vanilla Layer Cake with Creamy Vanilla Buttercream Frosting

A close-up slice of fluffy vanilla cake recipe layered with white frosting, with the rest of the cake on a stand in the background.
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This is the perfect, foolproof recipe for a moist, soft, and fluffy vanilla layer cake, ideal for birthdays and special occasions. We pair it with a simple, creamy vanilla buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream (for extra moisture)
  • For the Frosting: 1 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon pure 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, or 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, vanilla extract, and sour cream until just combined.
  5. Gradually add the wet ingredients to the dry ingredients in three additions, mixing on medium speed until the batter is smooth after each addition. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until combined.
  10. Add the vanilla extract and salt. Beat in the heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • Use room temperature ingredients (eggs, milk, butter) for the best cake structure and texture.
  • For a bakery style vanilla cake, use clear vanilla extract instead of brown vanilla extract.
  • You can make this a vanilla sheet cake recipe by baking the batter in a greased and floured 9×13 inch pan for about 35-40 minutes.

Nutrition

Find it online: https://savorsensations.com/vanilla-cake-recipe-moist-fluffy-layer/