Desserts > Cakes > Layer Cakes > Classic Vanilla Cake Recipe

Classic Vanilla Layer Cake

A timeless vanilla layer cake recipe with a light and fluffy texture, perfect for any celebration. This cake features a delicate vanilla flavor and a smooth buttercream frosting.

Prep Time
30 minutes
Cook Time
30-35 minutes
Servings
12-16
Ingredients
  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 1/2 cup Vegetable oil
  • 4 large Eggs
  • 1 cup Whole milk
  • 2 teaspoons Vanilla extract
  • 4 cups Vanilla buttercream frosting

Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easier removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure the baking powder is evenly distributed to ensure a good rise.

Cream Butter and Oil

In a separate bowl, cream together the softened butter and vegetable oil until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Add Eggs

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Add Vanilla

Stir in the vanilla extract.

Bake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Frost

Once the cakes are completely cool, frost with vanilla buttercream frosting. You can level the tops of the cakes with a serrated knife if necessary. Place one cake layer on a serving plate, spread with frosting, top with the second layer, and frost the entire cake.

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FAQ

  • Can I use a different type of frosting?

    Yes, you can use any frosting you prefer, such as chocolate, cream cheese, or lemon buttercream.
  • Can I make this cake ahead of time?

    Yes, you can bake the cake layers ahead of time and store them tightly wrapped in the refrigerator for up to 2 days. Frost the cake just before serving.
  • How do I prevent the cake from sticking to the pan?

    Grease and flour the pan thoroughly, or use parchment paper rounds to line the bottom.