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Slice of layered vanilla cake with vanilla buttercream and rainbow sprinkles, made from this simple vanilla cake recipe
Chef Emma

Simple Vanilla Layer Cake

Two buttery vanilla cake layers made with buttermilk and pure vanilla, filled and frosted with fluffy vanilla buttercream.
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Prep Time 25 minutes
Cook Time 28 minutes
Cooling and frosting 1 hour 30 minutes
Total Time 2 hours 23 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 1/2 cups all-purpose flour 313 g
  • 2 tsp baking powder plus 1/2 tsp baking soda
  • 3/4 tsp fine salt
  • 1 cup unsalted butter 227 g, softened
  • 1 3/4 cups granulated sugar 350 g
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup buttermilk 240 ml, room temperature
Vanilla buttercream
  • 1 cup unsalted butter 227 g, softened
  • 3 1/2 cups powdered sugar 420 g, sifted
  • 2 to 3 tbsp heavy cream or milk
  • 2 tsp vanilla extract plus a pinch of salt

Equipment

  • Two 9-inch round cake pans
  • Stand or hand mixer
  • Offset spatula

Method
 

  1. Heat the oven to 350°F (175°C). Grease two 9-inch pans and line with parchment.
  2. Whisk the flour, baking powder, baking soda and salt.
  3. Beat the butter and sugar 3 to 4 minutes until fluffy; beat in the eggs one at a time, then the vanilla.
  4. On low, add the flour mixture in 3 parts alternating with the buttermilk in 2 parts, just until combined.
  5. Divide between the pans and bake 25 to 30 minutes, until a toothpick comes out clean.
  6. Cool 10 minutes in the pans, then completely on a rack.
  7. Beat the frosting butter 2 minutes, add the powdered sugar, salt, vanilla and cream, and beat until fluffy.
  8. Fill and frost the layers, applying a thin crumb coat first and chilling 15 minutes.

Notes

9x13: 32 to 38 minutes. Cupcakes: 24, 18 to 21 minutes. Do not eat the raw batter. Calories are an estimate per slice from USDA FoodData Central values.