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Basic Vanilla Cake with Classic Vanilla Buttercream Frosting Recipe

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4.2 from 11 reviews

This Basic Vanilla Cake Recipe is a classic, moist, and fluffy vanilla cake layered with a smooth and creamy vanilla buttercream frosting. Perfect for celebrations or as an everyday sweet treat, this cake is made from scratch using simple ingredients and baked to golden perfection. The recipe yields two 9-inch round cake layers that are then frosted and assembled into a beautiful double-layer cake.

Ingredients

For the Cake:

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

For the Frosting:

  • 1 ½ cups unsalted butter, softened
  • 5 ½ cups confectioners’ sugar, sifted
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 6 tablespoons heavy cream, room temperature

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Lightly grease the sides and bottoms of two 9-inch round cake pans. Line the bottoms with parchment paper cut to fit and grease the parchment paper as well. Dust the pans with flour, tapping out any excess, and set aside.
  2. Mix cake batter: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 5 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Then beat in the vanilla extract.
  3. Combine dry ingredients and milk: In a separate medium bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the butter and egg mixture alternately with the whole milk, beginning and ending with the dry ingredients. Beat on medium-low speed just until combined to avoid overmixing.
  4. Bake the cake: Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 20 to 30 minutes, checking at 15 minutes to assess doneness. The cakes are ready when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Avoid over-baking to keep the cake moist.
  5. Cool the cakes: Let the cakes cool in the pans for about 10 minutes. Then carefully remove them from the pans and transfer to a wire rack to cool completely.
  6. Prepare the frosting: In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the softened butter on medium-high speed for about 5 minutes until creamy and pale. Add half of the sifted confectioners’ sugar on low speed until moistened, then increase to medium-high speed and beat for 3 to 5 minutes. Repeat with the remaining sugar.
  7. Add vanilla, salt, and cream to frosting: Add the vanilla extract and salt to the frosting. On low speed, slowly add 3 tablespoons of heavy cream. Increase to medium-high speed and beat for about 3 to 5 minutes, stopping after 2 minutes to scrape down the bowl, then continue mixing until fully incorporated.
  8. Adjust frosting consistency: Check the texture of the frosting. If it’s too thick, add additional heavy cream ½ tablespoon at a time until the frosting is soft, spreadable, and holds its shape without being runny.
  9. Assemble the cake: Place one cake layer on a serving platter. Spread about one-third of the frosting evenly over the top. Gently place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake, smoothing with a spatula for a clean finish.

Notes

  • Using room temperature ingredients helps the batter mix more evenly and results in a better texture.
  • Do not overmix the batter once combined with the flour to keep the cake tender.
  • Check the cake early during baking as oven temperatures vary; start at 15 minutes for doneness.
  • Ensure the cake layers are completely cooled before frosting to prevent melting and sliding.
  • Adjust frosting consistency with additional cream to make spreading easier depending on your preference.
  • For a more intense vanilla flavor, use pure vanilla bean extract or scrape seeds from a vanilla pod.
  • The cake can be made a day ahead and stored wrapped in plastic wrap at room temperature.
  • Leftover cake can be refrigerated for up to 3 days, well covered.

Find it online: https://bitezly.com/basic-vanilla-cake-with-classic-vanilla-buttercream-frosting-recipe/