The Ultimate Vanilla Layer Cake
The ultimate vanilla layer cake recipe with tender, buttery layers and creamy vanilla buttercream frosting. Moist, fluffy, and easy to bake so it’s perfect for any celebration!
If you’re a vanilla cake lover like me, you know there’s something magical about a truly perfect and delicious homemade vanilla cake. And this vanilla cake recipe hits all the right notes.
The cake layers are soft and tender, thanks to both butter and oil in the batter, and the reverse creaming method we’ll use. And classic vanilla buttercream frosting is the creamiest and dreamiest topping and filling. Decorate it however you like— keeping it basic and simple, or dressing it up for a special occasion.
Table of Contents
- Why this is the ultimate vanilla cake
- Ingredients you'll need
- How to make this vanilla layer cake
- Tips for baking & assembling a perfect cake
- More cake resources
- Make-ahead options
- Make vanilla cupcakes instead
- Get the recipe
Why this is the ultimate vanilla cake
- Rich, buttery vanilla flavor shines in every single bite
- The cake layers are super tender and moist
- The vanilla buttercream is ultra creamy and perfectly sweet
- It’s perfect for any occasion or celebration!
Ingredients you’ll need
- Cake flour— Necessary for the best texture. Thankfully you can get it in most grocery stores!
- Salted butter— Starting with salted butter boosts the flavor so much. Want to know how to make sure a dessert isn’t too sweet? Balance it out with salt!
- Whole eggs and egg yolks— using a combination adds richness and flavor.
- Buttermilk— Not only does it add flavor, but it also works to tenderize the cake.
- Pure vanilla extract— Use the good stuff! And I recommend using vanilla bean paste for the frosting if you have it.
- Vegetable oil— Or any neutral-flavored cooking oil like canola oil or grapeseed oil.
- Granulated sugar
- Baking powder, baking soda and salt
- Powdered sugar
- Heavy cream— Makes the frosting ultra creamy.
- Salt
How to make this vanilla layer cake
- Use the reverse creaming method to make cake batter. Beat the dry ingredients with the butter and a little buttermilk until light and creamy, and then mix in the rest of the wet ingredients. This method keeps the cake fluffy without drying out.
- Bake cake layers. Divide the cake batter equally between prepped cake pans and bake for about 30 minutes.
- Prepare frosting. Use an electric mixer to beat butter, powdered sugar, vanilla and heavy cream to make a thick and fluffy frosting.
- Assemble the cake. Trim cake layers if needed so they’re flat. Then layer with the frosting and decorate as you want!
- Slice and enjoy! You can serve this cake right away, or whenever you’re ready, though the cake will be at its best within 2 days of assembly.
Tips for baking & assembling a perfect cake
- Always start with room temperature dairy and eggs. Pull the butter, buttermilk and eggs from the fridge 30-60 minutes before you plan to bake. This helps cakes have the best rise and softest texture (more info on why room temperature ingredients matter here).
- A digital kitchen scale is your best friend. Not only will you get the most accurate measurements for your ingredients, but it also reduces dirty dishes, and makes it simple to ensure your cake pans get the same amount of batter (meaning your cake layers are the same size!).
- I prefer 8-inch cake pans for this recipe. Use 2 or 3 pans, depending on the look you want. You can use two 9-inch pans, but know the cake layers will be much thinner.
- Top with a different frosting, if you want. If classic American buttercream is too sweet for you, I recommend trying my chantilly cream frosting.
- Looking to use up the extra egg whites? Coconut macaroons, pavlova, white cake, and angel food cake are all recipes that require only egg whites. Egg whites will keep in the fridge for up to 1 week, or they can be frozen for several months and thawed when needed.
More cake resources
Make-ahead options
Prep cake layers in advance and store wrapped in plastic wrap in the fridge for up to 2 days and in the freezer (double wrapped) for up to 3 months. Assemble cake layers while cold from the fridge, and thaw frozen cakes in the fridge overnight still in their plastic wrap before using. See my tutorial on how to store cake layers for more detailed info.
Prep the frosting in advance and store at room temperature for several days, in the fridge for 1-2 weeks, or in the freezer for several months. For best results, beat frosting until smooth before using, adding a bit more cream if needed to get the right texture.
Prep the assembled layer cake in advance and freeze! Freeze it uncovered for 1–2 hours until the icing is firm, then tightly wrap it in multiple layers of plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to 1–2 months and thaw in the refrigerator overnight while still wrapped.
Make vanilla cupcakes instead
If you want to make a batch of cupcakes instead, I recommend trying my Very Vanilla Cupcakes, as that recipe makes a perfect 18 cupcakes. Frost with either Chantilly Cream Frosting (as instructed in that recipe) or Whipped Vanilla Buttercream Frosting (as shown here on this layer cake).
Get the recipe
Vanilla Layer Cake
Ingredients
For the vanilla cake:
- 3 cups (375 grams) cake flour
- 2 cups (400 grams) granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup (170 grams) salted butter , softened to room temperature
- ¼ cup (56 grams) vegetable oil (or other neutral-flavored oil)
- 1 ¼ cups (300 grams) buttermilk , at room temperature, divided
- 2 large whole eggs , at room temperature
- 4 large egg yolks , at room temperature
- 2 teaspoons pure vanilla extract
For the vanilla frosting:
- 5 ½ cups (630 grams) powdered sugar
- 1 ½ cups (340 grams) butter , softened at room temperature
- 6 tablespoons (85 grams) half and half or heavy cream
- 2 teaspoons vanilla extract , or vanilla bean paste
- ¼ teaspoon salt
Instructions
To make the cake:
- Preheat oven to 350°F. Grease two or three 8 or 9-inch cake pans with nonstick baking spray or butter and flour, and line with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, salt and baking soda. Add the butter, vegetable oil, and 1 cup of the buttermilk. Mix on low speed until moistened, then increase the speed to medium high and beat until light and creamy, about 4 minutes total. Stop and scrape the bowl down at least once.
- Whisk together the eggs, egg yolks, remaining ¼ cup of the buttermilk, and the vanilla extract in a bowl or liquid measuring cup.
- Add the egg mixture to the mixer in 3 additions, mixing only until incorporated and scraping the bowl down between each addition.
- Divide the batter between the prepared pans, about 1lb 8 oz/680 grams of batter in each pan. Bake for 32-35 minutes, or until tops are golden and slightly domed. When gently pressed with a finger, the tops of the cake should bounce back. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
To make the frosting:
- Add powdered sugar, butter, cream, vanilla (or vanilla bean paste) and salt in the bowl of an electric mixer and beat on medium high speed until combined and super creamy, which can take 3-5 minutes. You'll need to scrape down the bowl a few times to make sure it's smooth and uniform. If needed, add cream/half and half a little at a time to get the consistency you want.
To assemble cake:
- If cake layers are domed, carefully remove the tops with a serrated knife. They should be cooled completely, and will slice more easily if chilled.
- Place one layer on a plate or cake stand. Cover with 1-2 cups of the frosting (depending on if you are using 2 or 3 cake layers). Repeat with remaining cake layers and cover the top and sides of the cake with the frosting. Decorate as you'd like!
- Serve immediately or as desired, though the cake will be its best within 2 days of assembly.
Notes
- Prep cake layers in advance and store wrapped in plastic wrap in the fridge for up to 2 days and in the freezer (double wrapped) for up to 3 months. Assemble cake layers while cold from the fridge, and thaw frozen cakes in the fridge overnight still in their plastic wrap before using. See my tutorial on how to store cake layers for more detailed info.
- Prep the frosting in advance and store at room temperature for several days, in the fridge for 1-2 weeks, or in the freezer for several months. For best results, beat frosting until smooth before using, adding a bit more cream if needed to get the right texture.
