BEST Vanilla Layer Cake Recipe

I recently baked a Moist Vanilla Layer Cake that dazzled me with its flawless blend of ingredients. Incorporating 2 1/2 cups all purpose flour, unsalted butter, whole milk, and vanilla extract, the cake achieved an irresistibly soft texture and delicate flavor. Its charm beckons further exploration.

I’m always on the hunt for a cake recipe that’s both simple and absolutely delicious, and this BEST Vanilla Layer Cake truly impressed me from the first bite. When I combined 2 1/2 cups all purpose flour with 2 1/2 teaspoons baking powder and 1/2 teaspoon salt, then creamed 1/2 cup unsalted butter and 1 3/4 cups granulated sugar, I knew something special was coming.

Adding in 3 large eggs (room temp really makes a difference), along with 1 cup whole milk and 2 teaspoons vanilla extract, created a batter that was dreamy smooth and aromatic. I’ve tried a few variations like a three layer vanilla cake version and even a 2 layer 6 inch vanilla cake recipe before but this one stands out.

Its moist texture and simplicity makes it a perfect vanilla cake recipe that leaves plenty of room for an easy vanilla frosting to top off the delight. Enjoy the process and let the cake surprise you every step of the way!

Why I Like this Recipe

I like this recipe for a few reasons. First, I like how easy it is to follow and that it uses common ingredients that I always have in my kitchen. Second, I love that the cake turns out moist and soft every time, it reminds me of the good old days when baking was simple fun. Third, I enjoy how making this cake makes my whole house smell amazingly good and it always impresses my family and friends. Lastly, I feel proud when I bake it because it never disappoints and always tastes just right.

Ingredients

• All purpose flour provides carbohydrates that build structure in the cake, keeping it light.
• Baking powder makes the cake rise, giving it a soft and airy texture.
• Unsalted butter adds rich flavor and tenderness; its fats bond the recipe well.
• Granulated sugar sweetens the cake, balancing flavors and creating a lovely moist crumb.
• Eggs provide proteins and help bind ingredients, making the batter smooth and cohesive.
• Whole milk introduces dairy richness, aiding moisture and adding a subtle creamy note.
• Vanilla extract brings a natural, aromatic boost that ties all flavors together.

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs (room temp if possible)
• 1 cup whole milk (room temp)
• 2 teaspoons vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then lightly flour them.

2. In a bowl, whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In a separate large bowl, cream 1/2 cup unsalted butter with 1 3/4 cups granulated sugar until light and fluffy.

4. Beat in 3 large eggs one at a time, making sure each is well mixed before adding the next.

5. Stir in 2 teaspoons vanilla extract to the creamed mixture.

6. Alternately add the dry ingredients and 1 cup whole milk to the butter mixture, starting and ending with the dry ingredients; mix just until combined.

7. Divide the batter evenly between your two prepared pans and smooth out the tops with a spatula.

8. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Equipment Needed

1. Preheated oven at 350°F.
2. Two 9-inch round cake pans (for greasing and lightly flouring).
3. Two mixing bowls (one for whisking together flour, baking powder, and salt, and a larger one for creaming butter and sugar).
4. Measuring cups and spoons (to measure all the ingredients accurately).
5. Electric mixer (hand mixer or stand mixer for creaming butter and sugar and beating eggs).
6. Whisk (for mixing the dry ingredients together).
7. Spatula (to fold in the ingredients and smooth the batter in the pans).
8. Toothpick (to test if the cakes are baked through).
9. Cooling rack (to let the cakes cool completely after being transferred from the pans).

FAQ

BEST Vanilla Layer Cake Recipe Substitutions and Variations

• All Purpose Flour: You can swap this out for cake flour if you want a lighter cake or even a gluten-free flour blend if you need to avoid gluten.
• Unsalted Butter: Try using an equal amount of margarine or even vegetable shortening if you’re really in a rush.
• Granulated Sugar: Coconut sugar works well too although it might add a slight caramel flavor so make sure that fits your taste.
• Whole Milk: Almond milk or soy milk (unsweetened is better) can replace whole milk but expect a bit of a flavor twist.
• Vanilla Extract: You can use vanilla bean paste as a stronger alternative that might give your cake a richer vanilla note.

Pro Tips

1. Make sure your eggs and milk are actually at room temp before you start. Cold ingredients can mess up the way everything mixes, leading to a cake thats denser than it should be.

2. When you mix the flour with the milk and butter, don’t beat it like crazy. Overmixing can make your cake tough, so mix just until you dont see streaks of flour.

3. For baking pans, not only grease them well but dust lightly with flour too. This little extra step really helps the cake slide out without sticking to the pan.

4. Lastly, if you can, try using a hand mixer over a stand mixer sometimes; it gives you better control over how smooth your butter and sugar get, which can give your cake a lighter texture.