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Classic Moist Vanilla Layer Cake with Creamy Buttercream

A close-up of a moist slice of two-layer vanilla cake recipe with creamy white frosting.
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This is a reliable recipe for a moist, soft vanilla layer cake paired with a rich, creamy vanilla buttercream frosting, perfect for birthdays and special occasions.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup sour cream (for cake)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the 2 teaspoons of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  6. Gently fold in the sour cream until the batter is smooth.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the frosting: In a large bowl, beat the 1 cup of softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the 1 teaspoon of vanilla extract and a pinch of salt. Beat on medium speed until fluffy. Add heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  12. Once the cakes are completely cool, level the tops if necessary. Place one layer on a serving plate, spread with a generous layer of frosting, top with the second layer, and frost the top and sides of the cake.

Notes

  • For the moistest cake, ensure your milk and eggs are at room temperature before mixing.
  • If you are planning ahead, this cake freezes well unfrosted for up to one month.
  • This recipe is a great base; consider using a sous-vide precision cooker to perfectly temper your eggs for the frosting if you want extra stability, though it is not required for this simple recipe.

Nutrition

Find it online: https://www.unfoldrecipes.com/vanilla-cake-recipe-moist-fluffy-classic/