Description
Classic vanilla layer cake blends delicate crumb with rich buttercream frosting for an elegant dessert. Bakers can craft this sweet centerpiece with simple ingredients and straightforward techniques, creating memorable moments around the table.
Ingredients
Scale
- 1 ¾ cups (350 g) granulated sugar
- 3 large eggs, room temperature
- 1 ¼ cups (300 ml / 10.14 fl oz) buttermilk, room temperature
- ¾ cup (170 g) unsalted butter, softened
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsps baking powder
- 2 tsps vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 23 tbsps (340 ml / 11.5 fl oz) heavy cream or milk
- 1 pinch salt
Instructions
- Prep Station: Grease two 9-inch round pans with parchment paper liners. Heat oven to 350F (175C), positioning rack in center.
- Dry Mix: Whisk flour, baking powder, baking soda, and salt in a medium bowl until uniformly blended, eliminating potential lumps.
- Butter Creaming: Use electric mixer to cream butter and sugar, transforming mixture into a light, airy consistency with pale color, about 3-4 minutes.
- Egg Integration: Add eggs individually, thoroughly mixing after each addition. Incorporate vanilla extract, ensuring complete absorption.
- Batter Formation: Gently fold dry ingredients into butter mixture, alternating with buttermilk. Mix on low speed, starting and concluding with dry ingredients. Cease mixing immediately when ingredients are just combined to maintain tender texture.
- Pan Distribution: Divide batter evenly between prepared pans, smoothing surfaces with spatula for level layers.
- Baking Process: Place in preheated oven, baking 25-30 minutes until toothpick inserted reveals minimal moist crumbs.
- Cooling Phase: Let cakes rest in pans for 10 minutes, then transfer to wire rack for complete cooling.
- Buttercream Creation: Whip softened butter until creamy and pale. Gradually incorporate sifted powdered sugar on low speed.
- Frosting Refinement: Add vanilla extract, salt, and heavy cream. Beat on medium-high speed until achieving fluffy, silky consistency.
- Cake Assembly: Position first layer on serving stand, spreading buttercream evenly. Carefully place second layer.
- Finishing Touches: Apply thin crumb coat, refrigerate 20 minutes. Cover cake with remaining buttercream using offset spatula for smooth finish.
- Decoration: Embellish with optional piped designs, sprinkles, or edible flowers for elegant presentation.
Notes
- Prevent Overmixing: Stop mixing batter as soon as ingredients combine to maintain cake’s tender, soft texture and avoid tough, dense layers.
- Temperature Precision: Ensure all ingredients are at room temperature for smoother blending and more consistent cake structure, especially butter and eggs.
- Uniform Baking: Level cake batter with a spatula to create even layers and prevent uneven rising or sunken centers during baking.
- Moisture Retention: Let cakes cool completely before frosting to lock in moisture and prevent buttercream from melting, ensuring a professional, smooth finish.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 380
- Sugar: 36 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 90 mg