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This cake is my go-to whenever I want something simple and nostalgic. I whip it up for birthdays, family get-togethers, or whenever I feel like baking. The cake always comes out soft and packed with vanilla flavor. Makes me think of quiet days in grandma’s kitchen, especially with that thick layer of homemade buttercream slathered on top. It looks fancy, but the steps are so easy and you probably have everything you need already.
After baking this cake for so many birthdays and holidays, I've finally got it down. My kids know the secret is sneaking bits of batter and fighting for the whisk just before I finish up the buttercream.
Delicious Ingredients
- Classic buttercream frosting: goes right on top with a velvety finish Homemade gives you the most flavor if you have time
- Salt: cuts through all the sweetness and brings out the vanilla Use a fine one so it mixes in nicely
- Baking powder: makes sure the cake puffs up evenly Double-check it's fresh so your cake rises right
- Flour: helps the cake stay nice and tall Pick a fresh bag and gently fill your cup for the best texture
- Whole milk: keeps the inside fluffy and soft Let it warm up a bit first for easier mixing
- Vanilla extract: gives the cake that unbeatable smell Go for pure extract for big flavor
- Large eggs: hold everything together and keep it nice and moist Let them lose their chill for smooth batter
- Sugar: sweetens and adds a golden color Use superfine sugar so it all mixes in
- Unsalted butter: adds richness and keeps things tender Pick a good one and you’ll taste the difference
Easy Steps to Follow
- Cool and Frost:
- Wait until the cake's at room temp before you pop it out. Cover it in loads of buttercream and use a spatula to get those swirling, bakery-style finishes.
- Bake the Cakes:
- Split the batter into the pans and bake them at 350. They’ll take about 25-30 minutes. When your toothpick comes out clean, it's done.
- Combine Wet and Dry Ingredients:
- Keep your mixer on low and add in some of the flour mix, then some milk. Start and finish with the flour so your batter doesn’t get heavy.
- Add Eggs and Vanilla:
- Crack in the eggs one at a time, waiting a little in between. This keeps the batter from breaking. Pour in the vanilla so it’s in every bite.
- Cream Butter and Sugar:
- Use your mixer to whip butter and sugar together for about 3 minutes on medium. You’re looking for a puffy pale mix—that’s what makes your cake soft.
- Mix Dry Ingredients:
- Grab a bowl and sift together flour, baking powder, and salt. Sifting helps keep your cake light and breaks up any lumps.
- Prep the Pans:
- Rub butter inside two 8-inch pans and give them a sprinkle of flour. This stops sticking and gives nice edges.
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The best part is using real vanilla extract. If you pick a high-quality one, every slice smells and tastes amazing. When I first made this for my daughter’s birthday, she begged for double the frosting in the middle. Now we do that every year.
Keeping It Fresh
After you frost it, just cover and leave out for up to two days. For longer, wrap individual pieces and toss in the fridge—they’ll keep four days. If you haven’t frosted it yet, wrap and freeze the layers so you can make dessert whenever you want.
Swaps and Changes
No whole milk? Use buttermilk or half-and-half instead. Almond or oat milk works if you need dairy-free. Want it gluten-free? Just use a 1-to-1 baking blend instead of regular flour.
How to Serve
Cut thick slices and add berries or some easy warm fruit sauce. If you’re hosting, let friends load on sprinkles or chocolate curls. It’s good chilled with coffee or left out for a melt-in-your-mouth crumb.
A Little Background
This is a true American fave. It's always showing up at birthdays, big get-togethers, and anywhere you want a blank base for decorations or bold flavors. People love it because it’s simple and goes with anything.
Recipe Questions & Answers
- → What can I do so my cake crumb stays moist and soft?
Creaming sugar and butter really well makes your batter airy, and swapping flour and milk back and forth keeps everything smooth. Both tricks help your cake turn out soft.
- → Is it fine to use salted butter instead of unsalted here?
Yep, go ahead—just use a little less added salt so it doesn't end up too salty in the cake and frosting.
- → What's the best way to keep cakes from sticking to the pans?
Get your pans good and coated with butter and flour, or toss parchment on the bottom if you want easy cake removal after baking.
- → Can I swap out whole milk with something else?
Whole milk makes it richer, but you can use 2% for a lighter texture if that’s what you’ve got or prefer.
- → How do you get frosting super smooth on the cake?
Start with your frosting at room temp. Give the cake a thin base layer of frosting, chill it, then add a nice thick coat and smooth it out with an offset spatula.