Moist Vanilla Cake Layers (Printable Version)

A moist vanilla cake layered with smooth cream cheese frosting, ideal for sweet gatherings.

# What You Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon pure vanilla extract
09 - 1 cup buttermilk, room temperature

→ Cream Cheese Frosting

10 - 8 ounces cream cheese, softened
11 - 1/2 cup unsalted butter, softened
12 - 3 cups powdered sugar, sifted
13 - 1 teaspoon vanilla extract
14 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy, about 3 minutes, using an electric mixer.
04 - Incorporate eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Alternately add the flour mixture and buttermilk to the butter mixture, starting and finishing with flour. Mix until just combined.
06 - Divide batter evenly between prepared cake pans and smooth the tops.
07 - Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat cream cheese and butter until smooth. Gradually incorporate powdered sugar until fluffy, then mix in vanilla and salt.
10 - Spread frosting over one cake layer, place the second layer on top, and frost the top and sides evenly.
11 - Slice into portions and serve immediately.

# Expert Tips:

01 -
  • This cake stays irresistibly moist no matter how many times you bake it
  • The cream cheese frosting adds a silky finish that feels like a hug in every bite
02 -
  • If you skip softening the butter and cream cheese first, your frosting will be lumpy and frustrating; take the extra time, it pays off
  • Using room temperature eggs helps the batter blend better and rise more evenly in the oven
03 -
  • Beat the butter and sugar long enough; it makes all the difference in cake texture
  • Never overmix once you add the flour; a gentle fold keeps the cake fluffy and tender

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