Perfect Vanilla Cake (Printable Version)

Light and moist vanilla layers with creamy buttercream frosting

# What You Need:

→ For the Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 1/2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ For the Vanilla Buttercream

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 1/2 teaspoons pure vanilla extract
13 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar with electric mixer until light and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to butter mixture, starting and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Bake for 28-32 minutes until toothpick inserted in center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy, about 3 minutes.
09 - Spread buttercream between cake layers. Frost top and sides with remaining buttercream.

# Expert Tips:

01 -
  • This is the cake that teaches you baking is about patience, not perfection
  • The crumb stays tender for days, making it ideal for make ahead celebrations
  • Simple ingredients create something extraordinary, the kind of magic that keeps people asking for seconds
02 -
  • Room temperature ingredients are not optional, they are the difference between a dense cake and a light, fluffy one
  • Overmixing once the flour is added develops gluten and makes the cake tough, so stop as soon as ingredients are combined
03 -
  • Weigh your flour instead of scooping it, as packed flour can make the cake dense
  • Rotate the cake pans halfway through baking for even rising and browning

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