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Moist Vanilla Layer Cake Recipe

Moist Vanilla Layer Cake Recipe

This Moist Vanilla Layer Cake Recipe is a delightful dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 977 kcal

Equipment

  • 8 inch cake pans
  • Mixing bowls
  • mixer
  • spatula
  • Serrated knife

Ingredients
  

Vanilla cake

  • 2.5 cups all purpose flour [measured properly](https://www.lifeloveandsugar.com/how-to-measure-flour-correctly/)
  • 2.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.75 cups unsalted butter room temperature
  • 0.25 cups vegetable oil
  • 1.5 cups sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs room temperature
  • 1.25 cups milk room temperature

Vanilla Buttercream

  • 2.5 cups unsalted butter room temperature
  • 10 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 6-8 tablespoon heavy cream (90ml-120ml)
  • Pinch of salt
  • Sprinkles for decorating

Instructions
 

For the Cake

  • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  • Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  • Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  • Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Add half of the dry ingredients to the batter and mix until mostly combined.
  • Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  • Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
  • Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

For the Frosting

  • To make the frosting, beat the butter until smooth.
  • Slowly add half of the powdered sugar and mix until smooth.
  • Add the vanilla extract, 4-5 tablespoons of heavy cream, and salt and mix until smooth.
  • Slowly add the remaining powdered sugar and mix until smooth. Add additional heavy cream, as needed to get the right consistency of frosting.

To Assemble the Cake

  • To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat.
  • Place the first cake on a serving plate or a cardboard cake round.
  • Spread about 1 cup of frosting evenly on top of the cake.
  • Add the second layer of cake and another cup of frosting.
  • Top the cake with the remaining layer and frost the outside of the cake.
  • Press sprinkles into the sides of the cake.
  • Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 844.
  • Add a few more sprinkles to the top of the cake. Store in an air-tight container. The cake is best for 3-4 days.

Notes

For cupcakes, see my homemade vanilla cupcakes. It’s the same recipe in cupcake form.

Nutrition

Serving: 1sliceCalories: 977kcalCarbohydrates: 127.9gProtein: 5.8gFat: 51.1gCholesterol: 175.4mgSodium: 223.3mgSugar: 107.2g
Keyword birthday cake, buttercream, celebration cake, Layer Cake, moist cake, Vanilla Cake
Tried this recipe?Let us know how it was!