Introduction

The Classic Vanilla Layer Cake with Buttercream Frosting is a timeless dessert that brings elegance and comfort to any occasion. Fluffy, moist vanilla cake layers are perfectly balanced with creamy, rich buttercream frosting, making it a favorite for birthdays, celebrations, or any special gathering.

This cake is loved for its delicate vanilla flavor, tender crumb, and smooth, sweet frosting. Its beauty lies in its simplicity — a cake that tastes as impressive as it looks. Layered and frosted to perfection, it’s a crowd-pleaser that satisfies both the eyes and the taste buds.

Why I Love This Recipe

I love this recipe because it’s classic, versatile, and utterly satisfying. The vanilla flavor is soft yet rich, and the layers are light, airy, and perfectly moist. The buttercream frosting is creamy, smooth, and slightly sweet — the ideal complement to the cake layers.

Baking this cake brings a sense of nostalgia and celebration, whether it’s a birthday, anniversary, or simply a weekend treat. It’s one of those recipes that never fails to impress, whether you’re a seasoned baker or a beginner.

Why It’s a Must-Try Dish

• Classic dessert: A timeless cake that everyone loves.
• Perfect for any occasion: Birthdays, parties, weddings, or casual celebrations.
• Delicate yet rich: Soft vanilla cake with smooth buttercream frosting.
• Customizable: Add fillings, decorations, or flavors to make it your own.
• Impressive but approachable: Looks gourmet but is easy to make at home.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Baking Time: 25–30 minutes per layer
• Cooling & Frosting: 30–40 minutes
• Total Time: Approximately 1 hour 45 minutes

Servings and Nutrition

• Servings: 12–16 slices
• Calories: Approximately 420 kcal per slice

Course and Cuisine

• Course: Dessert / Cake
• Cuisine: American / Classic

Ingredients

For the Vanilla Cake Layers:

• 2 ¾ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup buttermilk (or whole milk with 1 tsp lemon juice)

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2–3 tbsp heavy cream or milk
• 2 tsp vanilla extract
• Pinch of salt

Step-by-Step Preparation Method

Step 1: Preheat Oven and Prepare Pans

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy release.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. Set aside.

Step 3: Cream Butter and Sugar

1. In a large bowl, beat butter and sugar using an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla extract.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients.
2. Mix until just combined. Do not overmix.

Step 5: Bake the Cake Layers

1. Divide batter evenly between the prepared pans.
2. Bake in preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: Prepare the Buttercream Frosting

1. Beat butter in a large bowl until creamy.
2. Gradually add powdered sugar, 1 cup at a time, beating on low speed.
3. Add vanilla extract, salt, and heavy cream/milk, and beat on high speed until light, fluffy, and spreadable. Adjust consistency by adding more milk or sugar as needed.

Step 7: Assemble the Cake

1. Level the cooled cake layers with a serrated knife if needed.
2. Place one cake layer on a serving plate or cake board. Spread a thick, even layer of buttercream frosting on top.
3. Place the second cake layer on top and apply a crumb coat (a thin layer of frosting to trap crumbs). Chill for 10–15 minutes.
4. Frost the cake completely with remaining buttercream and smooth with a spatula.

Step 8: Decorate and Serve

1. Optionally, pipe decorative borders, sprinkles, or fruit on top.
2. Slice and serve at room temperature.

How to Serve

• Serve as a celebration cake for birthdays, anniversaries, or gatherings.
• Pair with fresh berries, a drizzle of chocolate, or ice cream for extra indulgence.
• Perfect for layered cake displays or dessert tables.

Recipe Tips

• Room temperature ingredients: Ensure butter, eggs, and buttermilk are at room temperature for even mixing.
• Do not overmix: Prevents dense or tough cake layers.
• Cooling is key: Frosting melts if the cake is warm.
• Crumb coat: Helps achieve smooth final frosting.
• Level cakes: Ensures an even and professional-looking cake.

Variations

1. Chocolate Layer: Replace ½ cup flour with cocoa powder for a chocolate twist.
2. Strawberry Filling: Add a layer of fresh strawberries or strawberry jam between cake layers.
3. Lemon Buttercream: Swap vanilla extract for lemon extract in frosting.
4. Caramel Drizzle: Top the frosted cake with caramel sauce for extra indulgence.
5. Funfetti Version: Fold sprinkles into the cake batter for a festive look.

Freezing and Storage

• Room Temperature: Store in an airtight container for 2–3 days.
• Refrigeration: Keeps for up to 1 week; bring to room temperature before serving.
• Freezing:
  • Wrap individual layers in plastic wrap and freeze for up to 2 months.
  • Thaw overnight in the refrigerator and frost when ready.

Special Equipment Needed

• Two 9-inch round cake pans
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer
• Wire racks for cooling
• Offset spatula for frosting
• Serrated knife for leveling cakes

Frequently Asked Questions

Q1: Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Q2: Can I make the frosting ahead of time?
Yes, buttercream can be made and stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 1 week.

Q3: Can I make a taller cake with more layers?
Absolutely! Increase ingredients proportionally and bake in additional pans.

Q4: Can I use a different milk for buttermilk?
Yes, any milk can work with a teaspoon of vinegar or lemon juice to create a buttermilk substitute.

Q5: How do I get a smooth buttercream finish?
Use a crumb coat and chill for 10–15 minutes before applying the final layer. An offset spatula or bench scraper ensures smooth edges.

Conclusion

The Classic Vanilla Layer Cake with Buttercream Frosting is a timeless, versatile, and crowd-pleasing dessert. With soft, moist vanilla layers and smooth, creamy buttercream, it’s perfect for celebrations or just because.

Its simplicity, elegance, and adaptability make it a must-have recipe in any baker’s repertoire. Decorate, slice, and enjoy — each bite delivers the comforting and classic flavor that has made vanilla layer cake a beloved dessert for generations.