Vanilla Layer Cake (Printable Version)
Fluffy vanilla layers and rich, creamy buttercream—great for any party or laid-back get-together.
# What You'll Need:
→ Cake Base
01 -
2 grams salt
02 -
9 grams baking powder
03 -
281 grams all-purpose flour
04 -
240 milliliters whole milk, at room temp
05 -
2 teaspoons vanilla extract
06 -
3 large eggs
07 -
267 grams granulated sugar
08 -
170 grams unsalted butter
→ Frosting
09 -
Use as much Classic Buttercream Frosting as you want
# Steps to Follow:
01 -
When your cakes are totally cool in their pans, pop them out onto a rack. Frost the tops and sides with a thick layer of classic buttercream once they're not warm.
02 -
Split the batter into both pans, trying to even them out. Use a spatula to smooth the surface. Bake these for around 25–30 minutes. Stick a toothpick in—when it comes out clean, you're good.
03 -
Toss in the dry stuff and milk, one after the other, starting and ending with dry. Stir just until it looks blended—don’t overdo the mixing or it'll get tough.
04 -
Crack one egg in at a time, waiting a bit before the next. Pour in your vanilla. Turn your mixer down low here.
05 -
Using a stand mixer, whip butter with sugar on medium until it looks light and fluffy. It needs about 2–3 minutes.
06 -
Stir flour with baking powder and salt, then run it all through a sifter into a bowl. Put this aside for later.
07 -
Crank the oven to 175°C. Coat two 20 cm round pans with butter, then flour so nothing sticks.
# Additional Notes:
01 -
Having all your ingredients at room temp makes things mix smoother. Using cold stuff can mess up your batter’s texture.