Classic Vanilla Layer Cake Recipe: Fluffy, From Scratch
Most baking recipes succeed when ingredients are measured precisely by weight, brought to room temperature before mixing, and baked in a properly preheated oven. This classic vanilla layer cake uses a creaming method with pantry staples and bakes at 350°F for 28–32 minutes.
This classic vanilla layer cake works because it follows the rules most baking recipes assume you already know: measure carefully, bring your eggs and butter to room temperature, and don't open that oven door too soon. Skip those and even a good recipe goes sideways.
It's the cake you make for a birthday, or just because you were craving something classic and fluffy. Get your ingredients to room temperature first, and the rest comes together the way it's supposed to.
Ingredients
- 2 1/4 cups (270g) all-purpose flour, spooned and leveled
- 2 1/4 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup (170g) unsalted butter, room temperature
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- For the Buttercream:
- 1 cup (227g) unsalted butter, room temperature
- 3 1/2 cups (420g) powdered sugar, sifted
- 3 tbsp heavy cream or whole milk
- 2 tsp pure vanilla extract
- 1/4 tsp fine salt
Instructions
- 1Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment circles, then grease the parchment. Flour the sides lightly and tap out the excess.
- 2In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3In the bowl of a stand mixer or with a hand mixer, beat the room-temperature butter on medium speed for 2 minutes until smooth and slightly paler. Add the sugar and beat on medium-high for 4 full minutes, scraping the bowl once, until the mixture is very light and fluffy. Do not rush this step.
- 4Add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract and mix to combine.
- 5With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions (flour, milk, flour, milk, flour). Begin and end with flour. Mix only until just combined after each addition —? do not overmix.
- 6Divide the batter evenly between the two prepared pans. Smooth the tops with an offset spatula. Bake for 28–32 minutes, until a wooden toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
- 7Cool cakes in pans on wire racks for 15 minutes. Run a thin knife around the edges, then invert onto the racks. Peel off the parchment and cool completely, at least 1 hour, before frosting.
- 8Make the buttercream: Beat the room-temperature butter on medium-high for 3 minutes until very pale and fluffy. Reduce speed to low and add the sifted powdered sugar one cup at a time, mixing until incorporated. Add the cream, vanilla, and salt. Increase speed to medium-high and beat for 3 more minutes until light and spreadable. If too stiff, add cream one teaspoon at a time.
- 9Place one cake layer on a serving plate or cake board. Spread about 3/4 cup of buttercream evenly across the top. Place the second layer on top, pressing gently. Apply a thin crumb coat of frosting over the entire cake, refrigerate for 20 minutes, then apply the final layer of frosting and smooth as desired.
Pro Tips
- Bring your butter, eggs, and milk to room temperature at least an hour before baking. Cold butter will not cream properly —? it will just huddle in the bowl being stubborn, and your cake will pay for it.
- Measure flour by spooning it into the measuring cup and leveling with a straight edge, or use a kitchen scale. Scooping directly from the bag packs the flour and can add up to 20% more than the recipe intends, which is how you get a cake that resembles compressed chalk.
- If your cake layers dome in the center, let them cool completely and then level them with a long serrated knife before frosting. A flat layer stacks like architecture. An unleveled layer stacks like regret.
Substitutions
Storage Instructions
Store frosted cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring refrigerated cake to room temperature for 45 minutes before serving. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for 2 days or frozen for up to 2 months.
Make Ahead
Bake and cool cake layers up to 2 days ahead. Wrap each layer tightly in plastic wrap and store at room temperature. Buttercream can be made up to 1 week ahead and refrigerated in an airtight container. Re-beat refrigerated buttercream for 3–4 minutes before using to restore its texture.
Frequently Asked Questions
Can I make Classic Vanilla Layer Cake Recipe: Fluffy, From Scratch ahead of time?
Yes. You can prep Classic Vanilla Layer Cake Recipe: Fluffy, From Scratch ahead and store it covered in the refrigerator. For the best texture, finish any crisp toppings or last-minute garnishes right before serving.
How do I store leftover Classic Vanilla Layer Cake Recipe: Fluffy, From Scratch?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently if the dish is meant to be served warm, or serve it chilled if that suits the recipe better.
Can I freeze Classic Vanilla Layer Cake Recipe: Fluffy, From Scratch?
Usually yes. Let it cool completely, wrap it well, and freeze for up to 2 months before thawing and reheating as needed.
What should I serve with Classic Vanilla Layer Cake Recipe: Fluffy, From Scratch?
Classic Vanilla Layer Cake Recipe: Fluffy, From Scratch works well with coffee, tea, or cold milk, and it does not need much else pretending to help.