Classic Vanilla Layer Cake (Print-Friendly Format)
Moist vanilla cake with creamy buttercream frosting, ideal for any celebration or gathering.
# Required Ingredients:
→ Cake Base
01 -
170 grams unsalted butter
02 -
267 grams granulated sugar
03 -
3 large eggs
04 -
2 teaspoons vanilla extract
05 -
240 milliliters whole milk, at room temperature
06 -
281 grams all-purpose flour
07 -
9 grams baking powder
08 -
2 grams salt
→ Frosting
09 -
Classic Buttercream Frosting, as needed
# How to Make It:
01 -
Preheat the oven to 175°C. Butter and flour two 20-centimeter round cake pans to prevent sticking.
02 -
Combine flour, baking powder, and salt, then sift together into a bowl. Set aside.
03 -
In a stand mixer, beat the unsalted butter and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
04 -
Add eggs one at a time, allowing 15 seconds between each addition, followed by the vanilla extract. Reduce mixer speed to low.
05 -
Add the sifted dry ingredients and milk to the mixture in alternating additions, beginning and ending with the dry ingredients. Mix until just combined; avoid overworking the batter.
06 -
Pour the batter evenly between the prepared pans. Gently smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
07 -
Allow cakes to cool completely in pans before turning out onto a rack. Once cooled, spread the classic buttercream frosting evenly over the layers.
# Additional Information:
01 -
For best results, ensure all ingredients are at room temperature before mixing. Chilled ingredients can affect batter texture.