Made from scratch with just a handful of ingredients, this vanilla cake is moist, fluffy, and has a tender crumb. Topped with a light and dreamy vanilla buttercream, it's the perfect dessert for any occasion.
Unsalted butter, room temperature (for frosting)1½ cups
Salt (for frosting)
¼ tsp
Powdered sugarabout 600 g, sifted5 cups
Heavy cream¼ cups
Vanilla extract (for frosting)up to 1 tbsp, to taste2 tsp
Sprinkles (for decoration, optional)~2-3 tbspest.
Steps
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1
Preheat your oven to 350°F (175°C). Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds for easy release.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Weighing the flour is recommended over scooping with a measuring cup, since too much flour will make the cake dry and dense.
3
In a stand or hand mixer, beat the room-temperature butter on medium speed until smooth, about 30–40 seconds.
4
Add the granulated sugar and beat on high speed for 2–3 minutes until light and fluffy, scraping down the bowl once partway through.
5
Crack the eggs into a small bowl to check for shells, then add them one at a time on medium speed, scraping the bowl down after each addition.
6
Add the vanilla extract, scrape the bowl once more, then mix on high speed for about 1 minute until the mixture looks light and cloud-like.
7
On low speed, add the flour mixture in three additions, alternating with the buttermilk (starting and ending with flour), turning off the mixer once the last of the flour is added.
8
Switch to a spatula and fold the batter by hand, scraping the sides and bottom, being careful not to overmix so the cake stays tender rather than chewy.
9
Divide the batter evenly between the two pans and smooth the tops with an offset spatula. Optionally wrap damp, wrung-out cake strips around the pan edges to help the cakes bake evenly without doming.
10
Bake at 350°F (175°C) for about 30 minutes, until the edges pull away from the pan and the center springs back when touched, or a skewer comes out clean. Let the cakes cool completely.
11
For the frosting, beat the room-temperature butter and salt together on medium speed for about 30 seconds until creamy.
12
Add the sifted powdered sugar in batches, alternating with the cream, mixing on low, adjusting the cream as needed for a smooth, spreadable buttercream.
13
Increase to high speed and mix for 3 minutes, then reduce to low for 1 more minute to make the frosting extra light and fluffy; stir in extra vanilla extract to taste if desired.
14
Place the first cake layer on a plate, spread a layer of buttercream on top, add the second layer, then cover the whole cake with the remaining buttercream and smooth the sides with a bench scraper.
15
Pipe any remaining buttercream into decorative dollops on top and add sprinkles if desired, then slice and enjoy.
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