Description
Creamy “Moist Vanilla Layer Cake” invites sweet comfort with its delicate crumb and silky frosting. Delightful layers promise pure indulgence that will transport dessert enthusiasts straight to flavor heaven.
Ingredients
Scale
Cake Components:
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (350 g) granulated sugar
- 3 large eggs, at room temperature
- 1 ¼ cups (300 ml) buttermilk, at room temperature
Fats and Flavor Enhancers:
- ¾ cup (170 g) unsalted butter, softened
- 2 teaspoons vanilla extract
Frosting Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 23 tablespoons (340 ml) heavy cream or milk
- 1 pinch of salt
Instructions
- Prepare the cake pans by greasing and lining two 9-inch round pans with parchment paper. Ensure oven is preheated to 350F (175C).
- Combine dry ingredients in a medium bowl, whisking flour, baking powder, baking soda, and salt until thoroughly blended.
- Cream butter and sugar in a large mixing bowl using an electric mixer, beating until the mixture becomes light and voluminous, approximately 3-4 minutes.
- Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract until well integrated.
- Gradually fold dry ingredients into the butter mixture, alternating with buttermilk. Mix on low speed, beginning and ending with dry ingredients. Stop mixing as soon as ingredients are just combined to prevent overmixing.
- Distribute batter evenly between prepared cake pans, smoothing the surfaces with a spatula for uniform layers.
- Bake in the preheated oven for 25-30 minutes, checking doneness with a toothpick that should emerge clean or with minimal moist crumbs.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Prepare buttercream by whipping softened butter until creamy and pale, approximately 2-3 minutes.
- Gradually incorporate sifted powdered sugar, mixing on low speed to create a smooth consistency.
- Add vanilla extract, salt, and heavy cream to the buttercream. Beat on medium-high speed until fluffy and silky.
- Adjust frosting texture by adding cream or powdered sugar as needed for desired consistency.
- Position first cake layer on a serving stand, spreading an even layer of buttercream on top.
- Carefully place second cake layer, applying a thin crumb coat over entire cake. Refrigerate for 20 minutes to set.
- Complete frosting by covering cake with remaining buttercream, using an offset spatula to create smooth sides and top.
- Embellish with optional decorations such as piped designs, sprinkles, or edible flowers.
Notes
- Choose room temperature ingredients to ensure smooth mixing and even baking, preventing lumpy or dense cake texture.
- Avoid overmixing the batter, which can develop gluten and create a tough cake instead of a tender crumb.
- Replace buttermilk with yogurt or milk mixed with vinegar for easier ingredient substitution if needed.
- Chill cake layers before frosting to prevent crumbs from mixing into the buttercream and creating a messy appearance.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg