Classic Vanilla Layer Cake with Buttercream Frosting

Elegant, timeless, and irresistibly delicious, the Classic Vanilla Layer Cake with Buttercream Frosting is the ultimate celebration cake. With its soft, fluffy vanilla sponge layers and rich, creamy buttercream frosting, this cake is a true baking classic that never goes out of style. It’s the kind of cake that brings back warm memories of birthdays, family gatherings, and special milestones, yet it’s versatile enough to be dressed up or kept simple for any occasion.

What makes this cake so special is its balance—light but moist cake layers paired with smooth, sweet buttercream that melts in your mouth. Made with basic pantry ingredients and straightforward techniques, this recipe is perfect for both beginner bakers and experienced cake lovers.

Why I Love This Recipe

I love this recipe because it is:

• Perfectly balanced, not too sweet and wonderfully soft
• Reliable and foolproof, with consistent results every time
• Beautiful and versatile, ideal for celebrations
• A true crowd-pleaser, loved by all ages

It’s my go-to cake when I want something classic, comforting, and impressive all at once.

Why This Is a Must-Try Dish

This is a must-try dish because it’s a foundational baking recipe everyone should master. Once you know how to make a perfect vanilla layer cake, you can adapt it endlessly for birthdays, weddings, holidays, and everyday treats. It’s a timeless dessert that never disappoints.

Preparation Time, Cooking Time & Nutrition

Preparation Time: 25 minutes
Cooking Time: 30–35 minutes
Cooling & Frosting Time: 45 minutes

Servings: 12 slices
Calories: ~450 calories per slice (approximate)

Course: Dessert
Cuisine: American / Classic Baking

Ingredients

For the Vanilla Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup whole milk, room temperature

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 2 teaspoons vanilla extract
• Pinch of salt

Cooking Directions

Prepare the cake batter.
Cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla.

Combine dry ingredients.
Whisk flour, baking powder, and salt in a separate bowl.

Mix and bake.
Alternate adding dry ingredients and milk to the butter mixture. Divide batter between pans and bake.

Make the frosting.
Beat butter until creamy, then gradually add powdered sugar, cream, vanilla, and salt.

Assemble the cake.
Frost one layer, stack the second layer, and frost the top and sides evenly.

Step-by-Step Preparation Method

Step 1: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Step 2: Whisk flour, baking powder, and salt together.
Step 3: Beat butter and sugar until pale and fluffy.
Step 4: Add eggs one at a time, mixing well after each.
Step 5: Mix in vanilla extract.
Step 6: Add dry ingredients and milk alternately, starting and ending with dry ingredients.
Step 7: Divide batter evenly into prepared pans.
Step 8: Bake for 30–35 minutes or until a toothpick comes out clean.
Step 9: Cool completely before frosting.
Step 10: Prepare buttercream and frost the cake.

How to Serve

Serve at room temperature.

• Slice with a warm knife for clean cuts
• Pair with coffee, tea, or milk
• Garnish with berries or sprinkles for decoration

Recipe Tips

• Use room-temperature ingredients for smooth batter.
• Do not overmix to keep cake layers tender.
• Level cake layers before frosting for a professional look.
• Chill the cake briefly before final frosting for cleaner edges.
• Taste frosting as you go to adjust sweetness.

Recipe Variations

Chocolate Vanilla Cake:
Add chocolate ganache between layers.

Strawberry Vanilla Cake:
Layer with fresh strawberries and whipped cream.

Lemon Vanilla Cake:
Add lemon zest to the batter and frosting.

Cupcake Version:
Bake batter in cupcake tins for 18–20 minutes.

Swiss Meringue Buttercream:
Replace classic buttercream with a lighter frosting option.

Freezing and Storage

Room Temperature:
Store covered for up to 2 days.

Refrigerator:
Store in an airtight container for up to 5 days.

Freezing:
Freeze unfrosted cake layers for up to 2 months. Thaw before frosting.

Special Equipment Needed

• Stand or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Two 9-inch round cake pans
• Offset spatula
• Cooling rack

Conclusion

The Classic Vanilla Layer Cake with Buttercream Frosting is a true baking essential—simple, elegant, and endlessly satisfying. With its fluffy vanilla layers and rich buttercream, it’s the perfect cake for celebrations big and small. Once you master this recipe, you’ll always have a dependable, show-stopping dessert ready for any special moment.