Moist Vanilla Layer Cake

Few desserts bring more joy to my family than a towering, classic vanilla layer cake, built from three fluffy layers and finished with clouds of silky buttercream. This recipe always turns out moist and tender, with just the right level of vanilla sweetness. It is a showstopper for birthdays or any special dinner.

From the very first time I baked this for my sister’s birthday, it has been the most requested cake for every family celebration. I love watching everyone gather around as I slice that first giant piece and serve it up with big smiles all around.

Ingredients

• All purpose flour: Essential for structure Use a measuring cup and level off the top for a light crumb
• Baking powder: Gives rise and fluffiness Look for one labeled aluminum free for clean flavor
• Salt: Helps balance the sugar Choose fine grain so it dissolves easily
• Unsalted butter: Creates richness and moisture Use it at true room temperature so it creams properly
• Vegetable oil: Locks in softness A neutral pick like canola or sunflower works best
• Sugar: Sweetens and tenderizes Opt for fine granulated so it beats in thoroughly
• Vanilla extract: Gives that classic flavor Go for a pure extract and use a tablespoon as it really shines here
• Large eggs: Bind everything together Room temperature helps them mix evenly
• Milk: Helps create a moist tender crumb Whole milk adds an extra bit of flavor and moisture
• Powdered sugar: The base of the buttercream Sift if lumpy for smoothest results
• Heavy cream: Lifts the buttercream to silky perfection Use cold cream to whip up light and fluffy texture
• Sprinkles: Adds flair and fun Top with your favorite shapes and colors

Step-by-Step Instructions

Prepare the Pans and Preheat:

Ensure three eight inch cake pans are fully lined with circles of parchment paper and all sides greased Preheat the oven to three hundred fifty degrees Fahrenheit so it is hot when you are ready

Mix Dry Ingredients:

In a medium mixing bowl whisk together flour baking powder and salt Give it all a thorough stir to prevent clumps and distribute the rising agent

Cream Butter Sugar and Oil:

In a large bowl beat butter sugar oil and vanilla together Keep this going for at least two minutes until it becomes pale and fluffy This step introduces air which is vital for a light cake

Incorporate Eggs:

Add the eggs one at a time Pausing to scrape the sides down each time ensures no streaks remain Mix just until each egg vanishes into the batter

Combine Dry and Wet in Stages:

With the mixer on low add half of your dry mix Blend gently then pour in all the milk You might see the batter look a little separated but it will come together Add the rest of the dry mix and stir until smooth Avoid overbeating for the best crumb

Divide and Bake:

Evenly spoon the batter into all three pans Smooth the tops using an offset spatula Bake for about twenty two to twenty five minutes Test with a toothpick at twenty two minutes If it comes out with a few moist crumbs it is done

Cool the Cakes:

Let the cakes cool in their pans for a couple minutes before gently transferring them to wire racks to cool completely Do not frost until they are at room temperature

Prepare the Vanilla Buttercream:

In a large bowl whip the butter until completely smooth Gradually add in half the powdered sugar Once combined blend in the vanilla four tablespoons heavy cream and a pinch of salt Whip until very fluffy Add the rest of powdered sugar and more cream as needed for spreading consistency

Level and Assemble:

Use a serrated knife to make sure each cake layer is even and flat Stack the first layer on a serving plate Top with about one cup of buttercream Repeat with the next two layers Cover the entire cake with the rest of the frosting Use a bench scraper or spatula for a smooth finish

Decorate and Store:

Press sprinkles gently onto the sides and top You can pipe decorative swirls with a star tip along the top edge Add some more sprinkles for color Store under a cake dome or cover tightly The cake stays fresh for several days

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You Must Know

• The crumb of this cake is ultra tender thanks to the mix of butter and oil
• Both cake and buttercream freeze beautifully
• This is easily adapted for cupcakes or sheet cakes

One of my best memories with this recipe was letting my kids decorate their own birthday cakes Every sprinkle and swirl always turns out different but that is half the fun The vanilla extract is my favorite because it is so simple but makes the entire kitchen smell amazing

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Storage Tips

Store leftovers in an airtight cake container at cool room temperature for two days If you want to keep it longer simply refrigerate slices They stay soft as long as you let them come to room temperature before serving Wrapped cake layers also freeze well for up to three months which is great for prepping ahead of a big party

Ingredient Substitutions

If you are out of unsalted butter use salted but then omit the pinch of salt in both cake and buttercream For dairy free milk use your favorite milk substitute Just stick with a variety that is not too watery for the cake A clear imitation vanilla extract can be swapped in for classic vanilla flavor

Serving Suggestions

Serve neat wedges with cups of coffee or tea For special occasions top with fresh berries or edible flowers The plain cake is also a perfect base for a drizzle of caramel or a layer of sliced peaches between the layers if you want a little twist

Cultural or Historical Context

Vanilla layer cakes like this have roots in classic American baking where simple ingredients shine as bright as any fancy dessert Their popularity grew alongside pantry staples like flour sugar and ground spices Making a big fluffy cake for celebrations is a sweet tradition I always look forward to reviving

Recipe FAQs

→ How do I achieve a moist cake texture?

Using both butter and oil creates a tender crumb, while careful mixing and avoiding overbaking helps maintain moisture.

→ Can I make this cake ahead?

Yes, layers can be baked in advance and wrapped tightly. Frost just before serving for the freshest taste.

→ How do I ensure even cake layers?

Divide the batter evenly into pans and use a kitchen scale. Trim domes if needed for flat stacking.

→ What type of vanilla is best to use?

Pure vanilla extract offers the richest flavor, but you can also use vanilla bean paste for extra depth.

→ Can I decorate with different toppings?

Absolutely! Try fresh berries, chocolate shavings, or edible flowers alongside sprinkles for variety.