Classic Vanilla Layer Cake Recipe
A tender, moist three-layer vanilla cake with silky buttercream frosting that delivers pure, aromatic vanilla flavor in every delicate, buttery bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">340g unsalted butter, at room temperature</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">5 large eggs, at room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla bean paste (or seeds from 2 vanilla pods)</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">360g cake flour (or all-purpose flour with 2 tablespoons replaced with cornstarch)</li><li class="ingredients-single-item">2 1/2 teaspoons baking powder</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">240ml buttermilk, at room temperature</li><li class="ingredients-single-item">For the Buttercream:</li><li class="ingredients-single-item">450g unsalted butter, at room temperature</li><li class="ingredients-single-item">700g powdered sugar, sifted</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1 tablespoon vanilla extract</li><li class="ingredients-single-item">1/4 teaspoon salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Bench scraper or straight-edge for frosting</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake pans, line bottoms with parchment paper circles, then grease the parchment and lightly dust with flour. This triple preparation ensures your cakes will release perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Having your dry ingredients pre-mixed ensures even distribution of leavening agents for a consistent rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy, about 1 minute. Gradually add sugar and beat on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming creates tiny air pockets that give your cake its tender structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in vanilla bean paste and extract. Don't rush this step - proper incorporation of each egg creates emulsion that prevents the batter from separating.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce mixer to low speed. Add the flour mixture in three portions, alternating with the buttermilk, beginning and ending with flour (flour-buttermilk-flour-buttermilk-flour). Mix only until just combined after each addition. Overmixing at this stage develops gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide batter evenly between prepared pans (about 500g per pan if you'd like to weigh for perfect layers). Smooth tops with an offset spatula. Tap pans gently on countertop a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake tops should spring back when lightly pressed, and edges will begin to pull away from the sides of the pans.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow cakes to cool in pans for 15 minutes before inverting onto wire racks to cool completely. To ensure flat layers, you can level the cakes by trimming any domed tops with a serrated knife once completely cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the buttercream, beat butter in a clean stand mixer bowl at medium-high speed until pale and fluffy, about 3 minutes. The butter's temperature is crucial - too cold and it won't cream properly; too warm and your frosting will be unstable.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce speed to low and gradually add sifted powdered sugar, about 100g at a time, mixing thoroughly between additions. This prevents the dreaded sugar dust cloud and ensures smooth incorporation.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add heavy cream, vanilla extract, and salt. Increase to medium-high speed and beat for 3-4 minutes until exceptionally light and fluffy. The frosting should hold its shape but be spreadable. If too thick, add a touch more cream; if too thin, add a bit more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To assemble, place one cake layer on your serving plate or cake board. Spread about 180g of buttercream evenly on top. Place second layer, add another 180g of buttercream, then position final layer (flat side up for a level top).</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Apply a thin layer of buttercream over the entire cake to seal in crumbs (this is your crumb coat). Refrigerate for 15-20 minutes until firm. This step ensures no cake crumbs will be visible in your final frosting layer.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Apply remaining buttercream, creating a smooth finish or decorative swirls as desired. For the smoothest finish, warm your offset spatula or bench scraper in hot water and dry before each pass. The warm metal gently melts the butter in the frosting, creating a silky, polished surface.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow cake to set at room temperature for about 30 minutes before serving. If making ahead, the completely frosted cake can be stored at room temperature under a cake dome for up to 2 days, or refrigerated for up to 5 days (bring to room temperature before serving for best flavor and texture).</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is room temperature butter so important for baking a moist vanilla cake?
Room temperature butter creates a proper emulsion when creamed with sugar, trapping air bubbles that expand during baking for a light, tender crumb. Cold butter won't incorporate enough air, while melted butter won't trap air at all, resulting in a denser, less fluffy cake texture.
What's the secret to perfectly smooth buttercream frosting?
The secret lies in properly creaming room temperature butter, gradually incorporating sifted powdered sugar, and beating for 3-4 minutes until exceptionally light. Using a warm offset spatula while frosting melts the butter slightly, creating that professional, silky-smooth finish.
Can I substitute vanilla bean paste with other forms of vanilla in layer cakes?
Yes, you can substitute 1 teaspoon of vanilla bean paste with 1 teaspoon of pure vanilla extract or the seeds from 1 vanilla pod. For the best flavour profile, a combination of different vanilla forms (extract, beans, and paste) creates the richest, most authentic taste.
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