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Classic Moist Vanilla Layer Cake with Creamy Vanilla Buttercream Frosting

Close-up of a moist slice of three-layer vanilla cake recipe, generously frosted with white buttercream.
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You need a reliable recipe for a soft, fluffy vanilla layer cake that stays moist. This classic recipe, perfect for birthdays and special occasions, includes instructions for a rich, creamy vanilla buttercream frosting.

Ingredients

  • Cake: 1 3/4 cups all-purpose flour
  • Cake: 1 3/4 cups granulated sugar
  • Cake: 1 tablespoon baking powder
  • Cake: 1/2 teaspoon salt
  • Cake: 1/2 cup unsalted butter, softened
  • Cake: 2 large eggs
  • Cake: 1 cup whole milk
  • Cake: 1 tablespoon pure vanilla extract
  • Cake: 1/2 cup sour cream
  • Frosting: 1 cup unsalted butter, softened
  • Frosting: 4 cups powdered sugar, sifted
  • Frosting: 1 teaspoon pure vanilla extract
  • Frosting: 3-4 tablespoons heavy cream or milk
  • Frosting: Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients in three additions, mixing on medium speed until just combined after each addition. Scrape down the sides of the bowl as needed.
  6. Gently mix in the sour cream until the batter is smooth. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened butter in a large bowl until creamy.
  11. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
  12. Beat in the vanilla extract and salt.
  13. Add the heavy cream, one tablespoon at a time, until you reach a smooth, spreadable consistency. Beat on high speed for 2 minutes until light and fluffy.
  14. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  15. Frost the top and sides of the entire cake with the remaining vanilla buttercream frosting.

Notes

  • For the best flavor and moist texture, use full-fat sour cream and whole milk.
  • Measure your flour using the spoon-and-level method to prevent a dense cake.
  • You can make this cake ahead; wrap cooled layers tightly in plastic wrap and freeze for up to one month. Thaw before frosting.

Nutrition

Find it online: https://spoonfulsnap.com/vanilla-cake-recipe-moist-fluffy-easy/