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Richard’s Classic Moist Vanilla Layer Cake with Creamy Buttercream

Close-up of a moist slice of vanilla cake recipe showing two layers and thick white frosting.
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This is our go-to recipe for a perfectly moist, soft, and fluffy vanilla layer cake. It is simple to make from scratch and pairs wonderfully with rich vanilla buttercream frosting, making it ideal for birthdays and special occasions.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup sour cream, room temperature (for extra moisture)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 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. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, and 1 tablespoon of vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently mix 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. To make the frosting, beat the 1/2 cup of softened butter until creamy.
  11. Gradually add the sifted powdered sugar, beating until smooth.
  12. Mix in 1 teaspoon of vanilla extract and a pinch of salt. Add heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • Using room temperature eggs and milk helps create a smoother, more uniform batter for a softer crumb.
  • For a bakery style vanilla cake, use clear vanilla extract in addition to the pure vanilla for a brighter flavor profile.
  • You can make this a vanilla sheet cake recipe by baking the batter in a greased and floured 9×13 inch pan for about 35-40 minutes.

Nutrition

Find it online: https://delishdiarist.com/vanilla-cake-recipe/