How To Make Vanilla Layer Cake Batter From Scratch

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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 in the gel food coloring with the oil and vanilla.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

While the cake layers bake and cool, make the vanilla buttercream frosting.

Step 14

Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.

Step 15

Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.

Step 16

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.

Step 17

Continue to mix on a low speed for a few minutes until the desired consistency is reached.

Step 18

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).

Step 19

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.

Step 20

Stack and frost cake layers on a greaseproof cakeboard using a dab of frosting to help stick the first cake layer to the board.

Step 21

Add an even layer of buttercream between each cake layer with a large offset spatula.

Step 22

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.

Step 23

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!