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Vanilla Cake with Vanilla Buttercream

A fluffy, light vanilla cake layered with creamy vanilla buttercream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Ensure it’s fresh for the best texture
  • 1.5 cups granulated sugar Organic is recommended for a richer flavor
  • 0.5 cups unsalted butter, softened Use high-quality butter for the best results
  • 1 cups milk Whole milk or buttermilk adds richness
  • 3.5 teaspoons baking powder Check the expiration date!
  • 1 teaspoon vanilla extract Pure vanilla really makes a difference
  • 0.5 teaspoon salt Balances the sweetness
  • 4 large eggs Room temperature works best for even mixing
For the Buttercream Frosting
  • 2 cups powdered sugar Sifted to prevent lumps
  • 0.5 cups unsalted butter, softened Again, high-quality butter is key!
  • 2 teaspoons vanilla extract Don’t skimp—go for pure!
  • 1-2 tablespoons milk Adjust for desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture alternately with the milk, beginning and ending with the flour. Mix until just combined; don’t overmix!
Baking
  1. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
Making the Buttercream
  1. For the frosting, beat together the softened butter and powdered sugar until smooth. Mix in the vanilla extract and enough milk to achieve your desired consistency.
Assembling the Cake
  1. Once the cakes are completely cool, spread frosting between the layers and on the top and sides of the cake. Customize with decorations like sprinkles, fresh fruit, or chocolate shavings.

Notes

Store your Vanilla Cake in an airtight container at room temperature for up to 3 days. Make-Ahead: You can bake the cake a day in advance and store it in the fridge until ready to frost.