The beauty of this vanilla cake lies in its simplicity and versatility. It’s a reliable base for countless flavor variations — lemon zest, almond extract, or even layers of fruit preserves can transform this classic into something uniquely yours.
Yield: 1 two-layer 9‑inch cake (about 10 to 12 servings)
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 30 to 35 minutes
Ingredients
For the Cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
For the Buttercream:
- 1 cup (230 g) unsalted butter, softened
- 3 ½ cups (420 g) powdered sugar
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons heavy cream or milk
Preparation
Step 1
Preheat the oven to 350°F (175°C). Grease and flour two 9‑inch round cake pans or line them with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy (about 3 to 4 minutes). Beat in the eggs one at a time, then mix in the vanilla extract. Reduce mixer speed to low. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix just until combined.
Step 4
Divide the batter evenly between the pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Step 5
Beat butter until creamy, then gradually add powdered sugar, vanilla, and cream until smooth and fluffy. Once cooled, spread frosting between the cake layers then frost the top and sides.