Classic Vanilla Cake with Buttercream Frosting

Introduction

There’s something timeless and universally beloved about a perfectly soft, tender vanilla cake swathed in rich, creamy buttercream. This recipe delivers a classic, balanced flavor and a wonderfully moist crumb that’s sure to become your go-to for any celebration. You’ll appreciate the straightforward techniques that result in a truly professional-quality cake.

Prep & Cook Time

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 12

Ingredients

• 2¼ cups cake flour
• 2¼ teaspoons baking powder
• ½ teaspoon salt
• 1⅛ cups unsalted butter (room temperature)
• 1⅛ cup granulated sugar
• 4 large eggs (room temperature)
• 1 large egg white (room temperature)
• 1 cup milk (room temperature)
• 1½ teaspoons vanilla extract
• 2 cups salted butter (room temperature)
• 3¾ cups powdered sugar (sifted)
• ¼ cup heavy cream
• 1 teaspoon vanilla extract

Instructions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. In a medium bowl, whisk together the 2¼ cups cake flour, 2¼ teaspoons baking powder, and ½ teaspoon salt. Set aside.
3. In a large bowl, using an electric mixer, beat the 1⅛ cups unsalted butter and 1⅛ cup granulated sugar on medium-high speed for 4-5 minutes, until light, fluffy, and pale in color.
4. Add the 4 whole eggs and the 1 egg white one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the 1½ teaspoons vanilla extract.
5. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the 1 cup of milk in two parts, beginning and ending with the flour. Mix only until just combined after each addition.
6. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
7. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely before frosting.

For the Buttercream Frosting:

1. In a large bowl, beat the 2 cups of salted butter with an electric mixer on medium speed for about 2 minutes until smooth and creamy.
2. With the mixer on low, gradually add the 3¾ cups of sifted powdered sugar, about 1 cup at a time, until fully incorporated.
3. Increase mixer speed to medium-high and beat for 3-4 minutes until very light and fluffy.
4. Add the ¼ cup heavy cream and 1 teaspoon vanilla extract. Beat on medium-high for another minute until smooth and spreadable.

To Assemble:

1. Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of buttercream over the top.
2. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream.

Variations

• Lemon Glaze: Omit the frosting. Once the cakes are cool, poke holes in the top with a skewer and pour a simple lemon syrup (equal parts lemon juice and sugar, heated until dissolved) over the layers for a lighter dessert.
• Layer Transformation: Bake the batter in a 9×13-inch pan for a simple sheet cake, reducing the bake time slightly.
• Crumb Coat: For a perfectly smooth, professional finish, apply a thin “crumb coat” of frosting first, chill the cake for 20 minutes, then apply the final coat.
• Cupcakes: Divide the batter into lined muffin tins and bake for 18-22 minutes to make about 24 cupcakes.

Tips for Success

• True Room Temperature Ingredients are crucial for a smooth, emulsified batter and the fluffiest frosting. Your butter should give slightly when pressed, and eggs/milk should not be cold to the touch.
• Don’t Overmix the batter once the flour is added. Mix only until the last streaks of flour disappear to avoid a tough, dense cake.
• Properly Measure Flour: Spoon the cake flour into your measuring cup and level it off with a knife. Scooping directly packs in too much flour.
• Sift Your Powdered Sugar to avoid lumps in your buttercream, ensuring a silky-smooth texture.

Storage & Reheating

Store the frosted cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let it come to room temperature for about an hour before serving for the best texture and flavor. Unfrosted cake layers can be tightly wrapped in plastic and frozen for up to 2 months.

FAQ

Can I use all-purpose flour instead of cake flour?

You can, but the texture will be slightly less tender. For a substitute, remove 2 tablespoons from each cup of all-purpose flour and replace it with 2 tablespoons of cornstarch for this recipe’s quantity.

Why is my buttercream runny or curdled?

This is usually due to the butter being too warm or the ingredients not being fully room temperature. Chill the bowl for 15 minutes, then beat again. A curdled look often happens when adding cold cream; just keep beating on medium-high until it becomes smooth and cohesive.

Can I use all whole eggs instead of including a separate egg white?

The extra white helps create a lighter, more delicate crumb structure. Using 5 whole eggs will make the cake richer and slightly denser, but it will still work.

My cakes domed in the middle. What happened?

This can be caused by an oven that runs too hot or over-mixing. Try reducing your oven temperature by 25°F next time or using cake strips around your pans to insulate them for even baking.

Can I make this cake ahead of time?

Absolutely. Bake and cool the layers completely, then wrap them tightly in plastic wrap. They can be stored at room temperature overnight or frozen for longer. Make the frosting the day of assembly for the best consistency.

Why use both salted and unsalted butter?

The unsalted butter in the cake allows you to control the exact amount of salt. The salted butter in the frosting provides a subtle salinity that perfectly balances the extreme sweetness of the powdered sugar.