MOIST VANILLA LAYER CAKE
This moist vanilla layer cake is soft, light, and full of flavor. Perfect for any celebration, it’s topped with creamy frosting and delivers a melt-in-your-mouth experience, making it a favorite for birthdays or special occasions.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 –3 tablespoons heavy cream
- A pinch of salt
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat together butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until smooth.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and salt, then beat in heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
Assemble the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.
Serve:
- Slice and serve! Enjoy your moist vanilla layer cake with a cup of tea or coffee.
Notes
Make Ahead:
The cakes can be baked in advance and stored at room temperature for up to 2 days, or in the fridge for up to 5 days. Frost the cake just before serving for the best texture. Customizing the Flavor:
You can add a teaspoon of almond extract for a twist on the flavor. For a fruity version, spread a thin layer of raspberry or strawberry jam between the cake layers before frosting. Serving Suggestions:
Serve this cake at birthday parties, holiday celebrations, or as a sweet treat for any occasion. Allergy-Friendly Options:
For a dairy-free version, substitute the butter with a plant-based butter alternative and use dairy-free milk. You can also use egg replacers for a vegan cake. Storage Tips:
Store the cake in an airtight container at room temperature for up to 3 days. If frosted, keep it refrigerated for freshness.
The cakes can be baked in advance and stored at room temperature for up to 2 days, or in the fridge for up to 5 days. Frost the cake just before serving for the best texture. Customizing the Flavor:
You can add a teaspoon of almond extract for a twist on the flavor. For a fruity version, spread a thin layer of raspberry or strawberry jam between the cake layers before frosting. Serving Suggestions:
Serve this cake at birthday parties, holiday celebrations, or as a sweet treat for any occasion. Allergy-Friendly Options:
For a dairy-free version, substitute the butter with a plant-based butter alternative and use dairy-free milk. You can also use egg replacers for a vegan cake. Storage Tips:
Store the cake in an airtight container at room temperature for up to 3 days. If frosted, keep it refrigerated for freshness.