Moist Vanilla Layer Cake

If you have ever tasted an incredibly moist vanilla layer cake and wondered how to recreate that soft yet sturdy crumb at home this recipe will become your new go to for celebrations or everyday moments. Three tall layers bake up fluffy and full of rich vanilla flavor while the vanilla buttercream wraps every bite in lush sweetness. It is a cake guaranteed to impress and always requested for birthdays in my house

I remember baking this cake for a friends baby shower and everyone kept asking for the recipe The rich aroma of vanilla filled the kitchen and it turned a simple occasion into something special

Ingredients

• All purpose flour: gives structure and tenderness to the cake Use fresh good quality flour and be sure to measure by spoon and level for accuracy
• Baking powder: ensures a tall rise Double check yours is fresh for the best lift
• Salt: balances the sweetness and sharpens the other flavors Choose fine sea salt for even distribution
• Unsalted butter: creates a rich crumb and creamy frosting Use very soft butter at room temperature to blend smoothly
• Vegetable oil: adds moisture for that melt in your mouth texture Any neutral oil works well
• Sugar: sweetens and helps build a light cake crust Pick fine white granulated sugar for best mixing
• Vanilla extract: brings deep classic flavor Opt for pure vanilla for a rich aromatic cake
• Eggs: add structure and richness Let them come to room temperature so they incorporate easily
• Milk: creates a tender crumb and smooth batter Whole milk is best for richness and moisture
• Powdered sugar: builds a fluffy sweet buttercream Sift it for the silkiest frosting texture
• Heavy cream: ensures whipped buttery frosting and light texture Add more for softer frosting or less for pipeable swirls
• Sprinkles: add fun color and crunch on top Choose your favorite style or color for any special occasion

Step-by-Step Instructions

Prepare the Cake Pans:

Line the bottoms of three eight inch cake pans with parchment paper and generously grease the sides Preheat your oven to three hundred fifty degrees Fahrenheit for even baking

Mix Dry Ingredients:

In a medium bowl thoroughly whisk together the flour baking powder and salt Set this mixture aside for even and lump free batter

Cream Butter Sugar Oil and Vanilla:

In a large bowl or stand mixer beat the butter sugar oil and vanilla extract on medium speed Keep beating for two to three minutes until the mixture is pale and fluffy This step adds air giving your cake a lighter texture

Add Eggs One by One:

Add the eggs one at a time ensuring each one is nearly fully mixed before adding the next Scrape the sides and bottom of the bowl as you go to guarantee no unmixed spots Remain patient here as it helps the cake bake evenly

Incorporate Dry and Wet Ingredients:

Add half the dry mixture to the butter base and mix just until you see a mostly combined batter Now slowly pour in all the milk mixing until smooth The batter may look slightly split but this is normal Finish by adding the rest of the flour mixture and mixing until you have a silky batter without overworking it

Divide and Bake:

Divide the batter evenly into the three pans Using a kitchen scale ensures even layers Bake for twenty two to twenty five minutes Rotate the pans halfway for even color and doneness A toothpick in the center should come out with a few moist crumbs not wet batter

Cool the Cakes:

Cool cakes in the pans for two to three minutes then gently remove and place on wire racks Let them reach complete room temperature before frosting so your buttercream will not melt

Make the Vanilla Buttercream:

In a clean bowl beat the room temperature butter until completely smooth and lighter in color Begin adding the powdered sugar in batches letting each addition mix in fully Add vanilla extract a pinch of salt and four to five tablespoons heavy cream Beat until creamy and smooth For a lighter creamier frosting beat with a stand mixer for several additional minutes

Assemble the Cake:

Trim any domes from the cakes with a large serrated knife so each layer sits flat Place one layer on your chosen plate Spread a generous cup of frosting evenly Repeat with the next cake and more frosting Add the third layer use remaining frosting to cover the sides and top For ultra smooth finish use a large offset spatula and a turntable

Decorate and Finish:

While the frosting is still soft gently press sprinkles onto the sides and add piped swirls around the top with a large piping tip Sprinkle even more on top to finish Store the cake in an airtight container and enjoy within three to four days for best flavor

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Storage Tips

Wrap leftover slices tightly or store the whole cake in an airtight container at room temperature for two days It will stay moist for three to four days For longer storage freeze the cake layers unfrosted and wrapped in plastic wrap then defrost and frost just before serving Buttercream also stores well in the fridge for up to a week

Ingredient Substitutions

If you are out of whole milk you can use two percent or even almond milk in a pinch For a richer cake you might try a few tablespoons of sour cream in place of some milk If you do not have vegetable oil canola or another neutral oil works almost identically Clear imitation vanilla can create a super white cake if color is important

Serving Suggestions

Taste this cake at room temperature so the frosting softens and the vanilla comes through Serve with berries for a fresh contrast or pair with coffee for a comforting afternoon treat For an extra special touch decorate with additional swirls or fresh flowers

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Cultural and Historical Context

Classic vanilla layer cake is a staple of American baking culture appearing at birthdays weddings and celebrations for generations Layer cakes rose in popularity with the invention of baking powder letting everyone enjoy tall fluffy cakes at home This recipe continues that tradition with a truly timeless flavor

Frequently Asked Questions About Recipes

→ How do you achieve a moist vanilla cake?

Use a combination of butter and oil, careful creaming, and avoid overmixing for a soft, tender crumb.

→ What is the best way to create flat cake layers?

Level each cooled cake using a serrated knife to carefully trim off any domed tops before stacking.

→ Are room temperature ingredients important?

Yes, room temperature butter, eggs, and milk blend more easily and create an even, airy texture.

→ How can I get smooth buttercream frosting?

Cream the butter thoroughly, add powdered sugar gradually, and adjust the consistency with heavy cream as needed.

→ How should this cake be stored?

Keep the cake covered in an airtight container at room temperature for up to four days for best freshness.

→ Can this cake be made in advance?

Yes, the cake layers and frosting can be prepared ahead, then assembled and decorated closer to serving time.