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Classic Vanilla Layer Cake

Classic Vanilla Layer Cake
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This recipe makes a classic 6-inch vanilla cake, perfect for any celebration. It features moist vanilla cake layers, vanilla buttercream, and a simple but elegant design. This cake is easy to make and delicious.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 3 cups powdered sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. For the vanilla buttercream, in a large bowl, beat the softened butter until creamy.
  10. Gradually add the powdered sugar, beating until smooth.
  11. Stir in the vanilla extract and 2 tablespoons of milk or cream. If the frosting is too thick, add more milk or cream, 1 teaspoon at a time, until desired consistency is reached.
  12. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate. Spread a layer of buttercream on top.
  13. Place the second cake layer on top and cover the entire cake with the remaining buttercream.
  14. Decorate as desired.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Do not overmix the batter, as this can lead to a dry cake.
  • For a more intense vanilla flavor, use good quality vanilla extract.
  • You can freeze unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then in aluminum foil.
  • This recipe can be doubled to make an 8-inch cake.

Nutrition

Find it online: https://kitchenvan.com/classic-vanilla-layer-cake/