Vanilla Layer Cake

4.78 from 1066 rating

This vanilla cake recipe is made in one bowl, and is super moist! One batch makes 3, 8-inch cake layers, and is frosted with vanilla buttercream frosting.

Prep Time15

Cook Time33

Additional Time20

Total Time1 8

Course: Cakes

Cuisine: American

Servings: 24

Calories: 524kcal

Author: Chelsey White

Equipment

Ingredients

Vanilla Cake Recipe

3 cups all-purpose flour 375g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup (2 sticks) unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 240g
1 1/2 cups buttermilk, room temperature 360g
2 Tbsp vegetable or canola oil 30g
2 tsp vanilla extract or vanilla bean paste 8g
gel food coloring - if desired

Vanilla Buttercream Frosting

2 cups (4 sticks) unsalted butter, room temperature 452g
1 Tbsp vanilla extract or vanilla bean paste 12g
1/2 tsp fine salt 3g
7 cups powdered sugar 907g or a 2 lb. bag
1/4 cup heavy whipping cream, room temperature 60g

Instructions

Vanilla Cake Layers:

Preheat the oven to 350°F / 175°C. Grease then line four 7-inch or three 8-inch cake pans with nonstick spray and parchment paper rounds. Set aside.
Mix 3 cups all-purpose flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups of buttermilk in two installments at a low speed.
Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated. If you plan to color your cake layers, add the gel food coloring with the oil and vanilla.
Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
Divide the batter evenly between your prepared pans. I like to use a scale to make sure each pan has the same amount of batter and will bake up to the same height.
Bake for 33-35 minutes or until a toothpick inserted in the center of one of the layers comes out with a few moist crumbs.
Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze the layers if you're making them in advance.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

Vanilla Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.
Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.
Slowly mix in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.
Continue to mix on a low speed for a few minutes until the desired consistency is reached.
If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made and beat on low until it reaches the desired color.

Assembling This Vanilla Layer Cake:

Stack and frost cake layers on a greaseproof cakeboard using a dab of frosting to help stick the first cake layer to the board.
Add an even layer of buttercream between each cake layer with a large offset spatula.
Once the cake layers are stacked, add a thin coat of frosting around the cake that fully covers the layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Next, add a second, thicker layer of frosting to the cake and smooth it using a bench scraper. If you're struggling to get smooth sides on your cake, I share all my tips and tricks in this smooth cake tutorial. Then, decorate as desired and enjoy!

Video

Notes

If you want to use whole eggs to make the cake batter instead of egg whites, you can use 4 large, room-temperature eggs + 1 egg white.

How Many People Does This Cake Feed?

If you make this cake with 4, 7-inch cake layers or 3, 8-inch cake layers, it will feed about 24 people. For more information on cake sizes and servings, check out my cake portion guide.

Recipe Variations - Making This Cake in Different Sizes

One batch of this recipe makes about 10 cups of batter or about 1800 grams. If you plan to use four circular cake pans, add 450 grams of batter to each pan.

If you want to make a tiered cake or a different-sized cake with this recipe, check out my cake batter calculator to see how many batches of batter you'll need.

This recipe can also be used to make a sheet cake! One batch will make a 1, 9 x 13-inch cake layer that's about 1.5 inches tall once leveled.

Bake for 45-55 minutes at 350°F / 175 °C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them; they help sheet cake layers bake more evenly and quickly.

For more details on how to convert this cake recipe and others into sheet cakes, check out my sheet cake guide.

Last but not least, you can also make cupcakes using this recipe. Fill the liners 3/4 full and bake them at 350°F / 175 °C for 19-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. You should end up with about 3 dozen. Or, if you want to make just one batch of cupcakes, I highly recommend trying my vanilla cupcake recipe.

Tips for Making the Best Vanilla Layer Cake

Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
Properly measure the flour (spoon it into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.

Making This Vanilla Layer Cake in Advance & Storage Tips

I highly recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable and enjoyable, and I promise they taste just as delicious!

You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week (as long as it doesn't have a perishable fruit filling) or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Nutrition