Perfect Vanilla Cake (Printable)

Light, moist vanilla cake topped with creamy buttercream. Perfect for celebrations or everyday enjoyment.

# What You Need:

→ For the Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 1/2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tbsp pure vanilla extract
08 - 1 cup whole milk, room temperature

→ For the Vanilla Buttercream

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2 tbsp whole milk
12 - 1 1/2 tsp pure vanilla extract
13 - Pinch of salt

# How To Cook:

01 - Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined; do not overmix.
06 - Divide batter evenly between prepared pans. Smooth the tops with a spatula.
07 - Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt; beat until smooth and fluffy, about 3 minutes.
10 - Once cakes are completely cool, spread a layer of buttercream between the layers. Frost the top and sides with remaining buttercream.

# Expert Tips:

01 -
  • Its the kind of cake that makes people pause after their first bite and genuinely smile
  • The buttercream is so good you'll catch yourself eating it off the spatula
02 -
  • Room temperature ingredients are the secret to this cakes texture, plan ahead
  • Overmixing after adding flour will make your cake tough, stop as soon as you see no dry flour
03 -
  • Weighing your ingredients with a kitchen scale will give you consistent results every single time
  • Rotate your cake pans halfway through baking if your oven has hot spots

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