Go Back

Moist Vanilla Layer Cake

Experience the joy of baking with this delightful Moist Vanilla Layer Cake, perfect for celebrations or indulgent weekends.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs Use room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk Room temperature
  • 1/2 cup sour cream Can substitute with Greek yogurt
  • 2 1/2 cups all-purpose flour Can use gluten-free blend
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
For the buttercream
  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until fluffy and light, about 3-4 minutes.
  3. Add the eggs one at a time, whisking well after each addition, and then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In another bowl, blend the milk and sour cream together.
  6. Gradually add the dry ingredients and milk mixture to the batter, starting and finishing with the dry ingredients, mixing just until smooth.
  7. Divide the batter between the prepared cake pans and bake for 25-30 minutes, until golden and a toothpick inserted comes out clean.
Buttercream Preparation
  1. Once the cakes are cooled, prepare the buttercream by beating the softened butter until creamy.
  2. Gradually mix in the powdered sugar, followed by the vanilla extract and heavy cream, until you achieve a creamy consistency.
Assembly
  1. Frost each layer with the buttercream, generously entwining the cake in swirls of frosting.

Notes

Ensure that your butter is truly softened for a fluffy texture. Use room-temperature eggs and ingredients for a better emulsion. Let cakes cool completely before frosting to avoid melting the buttercream.