Moist Vanilla Layer Cake (Print)
Soft vanilla cake paired with creamy buttercream, ideal for celebrations or an indulgent homemade treat.
# Ingredients:
→ Vanilla Cake Layers
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 sugar
07 -
1 tablespoon vanilla extract
08 -
4 large eggs, at room temperature
09 -
300 ml 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, as desired
# Steps:
01 -
Line three 20 cm cake pans with parchment paper and lightly grease the sides. Preheat oven to 176°C.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large mixer bowl, combine butter, sugar, vegetable oil, and vanilla extract. Beat on medium-high speed for 2–3 minutes until light and fluffy.
04 -
Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
05 -
Mix in half of the dry ingredients until mostly combined. Gradually pour in the milk, mixing until well incorporated. Add remaining dry ingredients and mix just until batter is smooth. Avoid over-mixing.
06 -
Divide batter evenly among the prepared pans. Bake for 22–25 minutes or until a toothpick inserted in the centre comes out with a few crumbs.
07 -
Remove cakes from oven. Let cool in pans for 2–3 minutes, then transfer to wire racks to cool completely.
08 -
In a large bowl, beat butter until smooth. Mix in half of the powdered sugar until well blended. Add vanilla extract, 4–5 tablespoons heavy cream, and a pinch of salt, then mix until smooth. Gradually add the remaining powdered sugar and mix until creamy. Add additional heavy cream to achieve desired consistency.
09 -
If necessary, slice the domes off each cake layer with a serrated knife for a flat surface. Place one layer on a serving plate.
10 -
Spread approximately 1 cup of frosting evenly over the first layer. Top with the second cake layer and repeat. Add the third layer and cover the entire cake with buttercream. Smooth the surface using a spatula.
11 -
Gently press sprinkles into the sides of the cake. Pipe decorative swirls of frosting around the top edge with a piping bag fitted with a star tip. Scatter additional sprinkles over the top as desired.
12 -
Store finished cake in an airtight container at room temperature for up to 4 days.
# Notes:
01 -
Ensure all ingredients are at room temperature for optimal batter texture.
02 -
Avoid over-mixing the batter to maintain a light crumb.