Vanilla Layer Cake Recipe

I gotta say, every time i whip up this cake, i feel like i’m diving headfirst into a fun mix of light, airy cake flour, creamy butter, and a few unexpected oops moments that somehow end up making it even more delicious.

I think my Vanilla Layer Cake is rich in key ingredients. I use cake flour, unsalted butter and granulated sugar in the base and blend eggs with pure vanilla extract and whole milk.

Then I finish with a frosting made with butter, powdered sugar, heavy cream and a pinch salt.

Ingredients

• Sifted cake flour, providing essential structure and delicate carbs, ensures a soft, airy cake texture.
• A key leavening agent; it makes the cake rise, keeping it light and fluffy.
• Unsalted butter brings rich, creamy flavor and moisture while adding fats for a tender crumb.
• Granulated sugar sweetens the batter, providing energy via carbohydrates and delivering a delightful taste.
• Eggs help bind ingredients, contribute protein and enhance the cake’s overall structure and flavor.
• Powdered sugar in the frosting creates a smooth, sweet finish, balancing the cake’s rich flavors.
• Whole milk adds moisture and richness to the batter, aiding chemical reactions for perfect rise.

Ingredient Quantities

• Cake:
  • 2 1/2 cups cake flour, sifted (make sure its light and airy)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (2 sticks), softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk, at room temperature

• Frosting:
  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 2-3 tablespoons heavy cream or whole milk
  • 1-2 teaspoons pure vanilla extract
  • A pinch of salt

How to Make this

1. Preheat your oven to 350°F and grease two 9 inch cake pans with a little butter then lightly dust with cake flour.

2. In a large bowl, sift together 2 1/2 cups of cake flour, 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and set it aside.

3. In another bowl, beat 1 cup of unsalted butter (make sure its softened) and 2 cups of granulated sugar together until light and fluffy.

4. Add 4 large eggs to the butter mixture one at a time making sure each egg is well mixed before adding the next then stir in 1 tablespoon of pure vanilla extract.

5. Alternately add the dry ingredients and 1 cup whole milk (at room temperature) to the creamed mixture starting and ending with the dry ingredients, mixing just until combined.

6. Divide the batter evenly between the two cake pans then gently tap the pans on the counter to remove any air bubbles.

7. Bake the cakes for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean then let them cool in the pans for about 10 minutes.

8. Remove the cakes from the pans and let them cool completely on a wire rack before frosting.

9. For the frosting, beat 1 cup of unsalted butter (softened) until creamy then gradually add 3 to 4 cups of sifted powdered sugar, 2 to 3 tablespoons of heavy cream or whole milk, 1 to 2 teaspoons of pure vanilla extract and a pinch of salt until the frosting is smooth and spreadable.

10. Place one cake layer on your serving plate, spread a generous layer of frosting on top then place the second layer on and cover the whole cake evenly with the remaining frosting and enjoy your cake!

Equipment Needed

1. Oven – preheated to 350°F
2. Two 9 inch cake pans (plus butter and cake flour for greasing)
3. A large bowl (for sifting dry ingredients)
4. A second bowl (for creaming butter and sugar with eggs)
5. An electric mixer (hand mixer or stand mixer is needed for beating mixtures)
6. A measuring cup and measuring spoons (to measure out ingredients accurately)
7. A sifter (for cake flour and powdered sugar)
8. A spatula (for folding mixtures and spreading frosting)
9. A wire cooling rack (to cool the cake layers evenly)
10. A serving plate (for assembling and serving the finished cake)

FAQ

• Q: Can I substitute any ingredients without ruining the cake?
  
  A: Sure you can try using all purpose flour instead of cake flour, but it might be a bit denser. Also, if you use margarine instead of butter, expect slight changes in flavor and texture.
• Q: What do they mean by room temperature ingredients?
  
  A: It means you gotta let your butter, eggs, and milk sit out for about an hour before mixing. This helps them blend smoother and gives you a fluffier cake.
• Q: How do I know if the cake is done?
  
  A: Just poke a toothpick in the centre. If it comes out clean, then your cake is ready to come out of the oven.
• Q: Can I make the frosting ahead of time?
  
  A: Yep, you can make it in advance. Just store it in an airtight container in the fridge and let it come back to room temperature before spreading it on the cake.
• Q: How do I keep the vanilla layer cake moist?
  
  A: Avoid over baking and make sure all your ingredients are at room temperature. This helps the cake hold onto its moisture and stay super soft.

Vanilla Layer Cake Recipe Substitutions and Variations

• For the cake flour, you can use all-purpose flour. Just remove 2 tablespoons per cup of flour and then mix in the same amount of cornstarch for each cup.
• If you run out of unsalted butter, you can use salted butter instead. Just make sure to lower the pinch of salt in your recipe a bit.
• You can swap whole milk with 2% milk or even almond milk if you’re lookin for a dairy-free option. Just be aware that the flavor might change slightly.
• For the frosting, if you dont have heavy cream, you can mix whole milk with one teaspoon of melted butter to get a similar fat content.

Pro Tips

1. Try sifting your cake flour, baking powder and salt together real good. It really helps keep the batter light and airy causing your cake to bake evenly.
2. Make sure your eggs and milk are at room temperature – cold ingredients can mess up the way the batter rises. It might sound silly but it really makes a difference.
3. When you’re mixing in the dry ingredients and milk, don’t overdo it. Alternate them gently so you dont end up with a tough cake, a little care goes a long way.
4. Lastly, after you pour the batter into your pans, give them a gentle tap on the counter. It helps get rid of air bubbles that might otherwise create holes in your cake.