Heavenly Vanilla Layer Cake

Indulge in the magic of a Heavenly Vanilla Layer Cake. Perfect for any occasion, this foolproof recipe delivers light, fluffy layers and rich vanilla flavor. Easy to make with pantry staples!

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: people

Calories: 420kcal

Cost: $15

Equipment

Mixing bowls
Stand mixer or hand mixer
Measuring cups and spoons
Spatulas
9-inch round cake pans
Toothpick

Ingredients

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
1 ½ cups sugar
3 large eggs
1 tbsp vanilla extract
1 cup milk
1 cup unsalted butter, room temperature (for frosting)
4 cups powdered sugar
2 tsp vanilla extract (for frosting)
2-4 tbsp heavy cream

Instructions

Preheat your oven to 350°F (176°C) and grease and flour two 9-inch round pans.
In a medium bowl, whisk together flour, baking powder, and salt.
Cream the room temperature butter and sugar until light and fluffy, then add eggs one at a time followed by vanilla extract.
Alternate adding the flour mixture and milk to the butter blend, starting and ending with flour.
Pour the batter evenly into the prepared pans and bake for 25-30 minutes.
Check for doneness with a toothpick. Let the cakes cool completely.
For the frosting, beat room-temperature butter until creamy, add powdered sugar, vanilla, and heavy cream gradually.
Frost the cooled cakes generously, stacking one layer on top of the other.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. For a dairy-free twist, replace milk with almond milk and use dairy-free butter. Allow cakes to cool completely before frosting to prevent melting. Store leftovers in an airtight container at room temperature for up to three days or refrigerate to extend freshness. To freeze, wrap slices tightly and store for up to two months. Thaw at room temperature before serving.

Nutrition

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