Moist Vanilla Layer Cake (Print-Friendly Format)
Tender vanilla layers, rich buttercream, and festive sprinkles create a delightful dessert centerpiece.
# Required Ingredients:
→ Vanilla Cake
01 -
325 g all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
168 g unsalted butter, at room temperature
05 -
60 ml vegetable oil
06 -
310 g granulated sugar
07 -
1 tablespoon vanilla extract
08 -
4 large eggs, at room temperature
09 -
300 ml whole milk, at room temperature
→ Vanilla Buttercream
10 -
560 g unsalted butter, at room temperature
11 -
1150 g powdered sugar
12 -
1 tablespoon vanilla extract
13 -
90–120 ml heavy cream
14 -
Pinch of salt
→ Decoration
15 -
Sprinkles, for garnish
# How to Make It:
01 -
Line three 20-cm round cake pans with parchment paper circles and lightly grease the sides. Preheat the oven to 176°C.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large mixer bowl, beat together unsalted butter, granulated sugar, vegetable oil, and vanilla extract until light and fluffy, about 2 to 3 minutes.
04 -
Add eggs one at a time to the creamed mixture, mixing gently after each addition and scraping down the bowl to ensure full incorporation.
05 -
Gently mix in half of the dry ingredients until just combined. Pour in the milk slowly, mixing until the batter is cohesive. Add the remaining dry ingredients and mix until smooth, avoiding over-mixing.
06 -
Evenly divide the batter among the prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted in the centre comes out with a few crumbs attached.
07 -
Remove cakes from the oven and allow to cool in the pans for 2 to 3 minutes. Transfer onto wire racks to cool completely.
08 -
Beat unsalted butter in a stand mixer until smooth. Gradually add half of the powdered sugar and mix until creamy. Blend in vanilla extract, 4–5 tablespoons of heavy cream, and a pinch of salt. Add the remaining powdered sugar and beat until fully smooth, adjusting texture with extra cream if required.
09 -
Trim the tops of cooled cakes with a large serrated knife to ensure flat, even layers.
10 -
Place the first cake layer on a serving plate. Spread approximately 1 cup of buttercream evenly on top. Add the second cake layer and spread another cup of buttercream. Position the final layer on top and frost the exterior of the cake with the remaining buttercream for a smooth finish.
11 -
Gently press sprinkles into the sides of the cake. Pipe swirls of buttercream around the top edge using a decorative tip and sprinkle additional decorations as desired.
12 -
Store the finished cake in an airtight container at room temperature for up to 4 days.
# Additional Information:
01 -
Room temperature ingredients promote even mixing, yielding a fluffier crumb.