Homemade Vanilla Layer Cake
Servings 12
Calories 520kcal
Ingredients
- 2.5 cups all-purpose flour
- 1¾ cups granulated sugar
- 2.5 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 cup whole milk room temperature
- 1/4 cup sour cream
- 2 tsp pure vanilla extract
- 2 tbsp vegetable oil
Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prep oven & pans — Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, then grease the parchment.
- Mix dry ingredients — Whisk together flour, sugar, baking powder, and salt in a large bowl. Set aside.
- Cream butter — Beat softened butter on medium-high for 2 minutes until pale and fluffy.
- Add eggs & vanilla — Add eggs one at a time, beating well after each. Mix in vanilla extract and vegetable oil.
- Combine wet & dry — With mixer on low, add dry ingredients in three additions, alternating with milk and sour cream (start and end with dry). Mix just until combined.
- Bake — Divide batter evenly between pans. Bake 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely — Cool in pans 10 minutes, then turn out onto a wire rack. Cool fully before frosting (at least 1 hour).
- Make buttercream — Beat butter on medium-high for 3 minutes. Add powdered sugar one cup at a time on low. Add heavy cream, vanilla, and salt. Beat on high 2 minutes until fluffy.
- Assemble & frost — Spread frosting on top of first layer. Place second layer on top. Apply a thin crumb coat all over, refrigerate 15 minutes, then apply final frosting layer.
Notes
- Room temperature ingredients are key for a tender crumb
- Don't overmix once flour is added
- Substitute Greek yogurt 1:1 for sour cream if needed
- Freeze unfrosted layers for up to 1 month