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Super Moist Classic Vanilla Layer Cake with Silky Buttercream

A close-up of a moist slice of yellow vanilla cake recipe layered with white frosting on a white plate.
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Bake this easy, homemade vanilla cake that results in a soft, fluffy, and moist crumb perfect for any celebration. This recipe includes instructions for a classic vanilla buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 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 unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2–3 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened 1/2 cup butter, eggs, 1 cup milk, and 2 teaspoons vanilla extract to the dry ingredients.
  4. Beat with an electric mixer on medium speed for two minutes until the batter is smooth and well combined. Scrape down the sides of the bowl as needed.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the 1/2 cup softened butter until creamy.
  9. Gradually add the powdered sugar, mixing on low speed until combined.
  10. Add 1 teaspoon vanilla extract and 2 tablespoons of milk or cream. Beat on medium-high speed until light and fluffy, adding the remaining milk if needed to 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.
  12. Place the second cake layer on top and frost the top and sides of the entire cake.

Notes

  • For a bakery style crumb, use room temperature eggs and milk.
  • This cake stays moist for up to four days when stored in an airtight container.
  • You can substitute the milk with buttermilk for a slightly tangier flavor profile.

Nutrition

Find it online: https://cookingzenith.com/vanilla-cake-recipe-super-moist-classic/