vanilla layer cake

Soft and tender vanilla cake covered in vanilla buttercream.

Easy Vanilla Cake

(2 and 1/4 cups) plain flour or all purpose flour

(1 and 1/4 cups) caster sugar or granulated sugar

baking powder

salt

(2 sticks

eggs, room temperature

240 ml (1 cup) full fat or whole milk

vanilla extract

60 ml (1/4 cup) full fat Greek yogurt

(4 cups) icing or powdered sugar, sifted

full fat or whole milk

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line three 6-inch round cake pans with baking or parchment paper.

In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pea-sized pieces and completely covered in flour.

Next, add eggs, one at a time, while continuing to mix on low speed. Then, pour in milk and vanilla. Start to beat on low speed and then turn up to medium speed. Finally, add Greek yogurt. Mixture should be creamy and smooth.

Divide cake batter between prepared pans. Bake for approximately 25-30 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.

To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy. Add vanilla.

Add 2 cups of sugar, along with 2 tablespoons of milk, and continue to beat. Add remaining 2 cups of sugar and beat briefly until smooth. If the frosting is too thick, add an extra tablespoon of milk.

 Spread frosting on one cake layer, add the cake layer on top. Repeat. Then cover top and sides with frosting.

Great vanilla cake recipe. I followed the recipe and made one change which was using sour cream instead of Greek yogurt and my cakes came out beautiful! I love that they bake very light and not dark in color. Follow the recipe and you shouldn’t have any problems. Thanks again for this wonderful recipe!!!

Wow! I’m so glad I found your web page, all your recipes are Aaaamazing! Specially this one and the red velvet are a gem!! 💜

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617064354/taxhjqb8ybaora2ewhh2.mp4

You’ll love this soft and tender Vanilla Cake made from scratch. This buttery vanilla layer cake is covered in a simple, creamy vanilla buttercream, making it perfect for parties, birthdays or celebrations.

Moist and Delicious Vanilla Bean Cake recipe!

Vanilla Bean Cake Recipe

Sticks (226 g) unsalted butter, slightly softened

(400 g) sugar

eggs, room temperature (you can add to warm water to bring to room temp)

(242 g) sour cream (we use full fat)

(81 grams) milk (we use whole milk)

Tablespoon

(342 g) cake flour *See substitution below

(12 grams) baking powder

(4 grams) salt

unsalted butter

(1035 grams) powdered sugar

vanilla

salt (optional

(60 grams) milk (adjust based on desired consistency)

Preheat the oven to 350 degrees, grease and...

Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. (You could use 2 cake pans for slightly thicker layers  if you would rather, but we like the additional layer filling.)

In a medium sized bowl, add the flour,...

In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.

In another bowl or measuring cup, combine the...

In another bowl or measuring cup, combine the sour cream, milk and vanilla

In the bowl of your mixer, beat the...

In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.

Add the eggs one at a time, mixing...

Add the eggs one at a time, mixing until the yellow of the yolk disappears.

Add the flour mixture and the sour cream...

Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).

Mix until combined and smooth, do not mix...

Mix until combined and smooth, do not mix above medium speed or over-mix.

Bake at 350 degrees for 25-28 minutes or...

Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.

Makes 7 cups batter. The recipe works well...

Makes 7 cups batter. The recipe works well for cupcakes.

Cream the softened butter until smooth. Blend in...

Cream the softened butter until smooth. Blend in the vanilla.

Add half of the powdered sugar and most...

Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.

Add remaining powdered sugar and milk and mix...

Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.

Makes approximately 6 cups of frosting.

https://mediavine-res.cloudinary.com/video/upload/u6ptons3mlczvpxhfib3.mp4

This moist and flavorful Vanilla Bean Cake recipe is the best! It's the perfect go-to recipe, and tastes amazing with so many frostings and fillings!

Tropical paradise in a bite! This passion fruit cake has three layers of vanilla cake soaked in passion fruit juice, two layers of passion fruit curd, and it is frosted with vanilla Swiss buttercream.Yield: three layer 8-inch cake

Passion Fruit Layer Cake

all-purpose flour ((295 g))

baking soda

unsalted butter ((170 g))

sugar

eggs, (room temp)

vanilla vanilla bean paste)

sour cream ((75 g))

milk ((150 g))

passion fruit curd, (or store-bought*)

passion fruit pulp (or passion fruit puree)

Tbsp simple syrup (*)

egg whites ((210 g), about 6 large eggs)

Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottom with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter and sugar until smooth. Add eggs and mix on medium speed until well incorporated. Add vanilla and sour cream and mix until combined. Scrape down bowl as needed to ensure thorough mixing.

Add flour mixture in three additions, alternating with milk. Begin and finish with flour mixture. Mix until just combined and there are no longer any dry streaks of flour.*

Divide batter evenly among the three prepared cake pans. Level batter using a mini offset spatula or the back of a spoon. Bake for 28-30 minutes until a toothpick inserted in center of cake comes out clean. Cool cakes in pan for 5 minutes. Then, run a mini offset spatula around the cake and unmold. Cool cake to room temperature on wire rack.

Cake:

Mix together passion fruit pulp and simple syrup. Set aside until ready to use.

Passion Fruit Syrup:

In the bowl of a stand mixer, whisk together egg whites and sugar. Place over a pot of simmering water to create a bain-marie or double boiler. Make sure the simmering water does not touch the bottom of the bowl. Whisk mixture until it reaches a temperature of 160°F.*Alternatively, if you don&#039;t have a thermometer, heat the mixture until all the sugar has melted. Test this by dipping your pointer finger into the mixture and rubbing it against your thumb. The mixture should feel smooth. You should not be able to feel the granules of sugar.

Return bowl to stand mixer. Using the whisk attachment, beat mixture at medium speed until it has cooled to room temperature (about 75-80°F) and meringue has started to form.

Reduce to low speed. Add butter one tablespoon at a time. Add salt. Increase speed to medium-high and continue to beat until buttercream is light and fluffy.

Swiss Buttercream:

Fit a piping bag (decorating bag) with a small round tip (wilton #12). Fill bag with about ½ cup of buttercream. Set aside.

Level cake layers as necessary. Place one cake layer on serving platter or cake turntable. Brush or drizzle passion fruit syrup over cake. Spread a thin layer of buttercream (about 6 Tbsp) over cake layer using a small offset spatula.

Use the filled piping bag, pipe a double border of buttercream along the perimeter of cake round. This will serve as barrier when curd is added.

Add ⅓ cup of passion fruit curd to center of cake. Spread to fill within the buttercream boundaries. Place second cake layer on top. Repeat soaking cake, adding buttercream, and curd.

Place final third layer on top. Soak cake layer with syrup. Spread buttercream all around the cake to create a &quot;crumb coat&quot; layer to seal in any crumbs. Chill cake in the fridge for 20 minutes to set frosting.

If desired, coat chilled cake with additional buttercream. Use a small leaf piping tip (wilton #352) to pipe decorative border on top of cake.

Keep cake chilled until ready to serve. Rest cake at room temperature for about 30 minutes before slicing and serving to soften buttercream frosting.

Assembly:

This 8 Inch Round Vanilla Cake is perfect for any celebration! It's a professional bakery style cake with a moist and tender texture, delicious vanilla flavor, and creamy vanilla buttercream.

8 Inch Cake

420 (3 cups) all-purpose flour

113 g (1/2 cup) unsalted butter,

110 g (1/2 cup) vegetable oil

eggs,

180 g (3/4 cup) sour cream,

180 g (3/4 cup) whole milk,

350 g (1 1/2 cups) unsalted butter,

640 g (5 cups) powdered sugar

30-60 g (2-4 tablespoons) heavy cream

Preheat the oven to 350°F/177°C. Grease and flour three 8-inch round baking pans. Line the bottom of the pans with parchment paper and set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy. Scrape down the sides of the bowl as needed.

Beat in eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in the vanilla and sour cream until mixed.

With the mixer on low speed, in three parts, alternate adding the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Beat until just combined.

Evenly divide the batter between the three prepared pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 15 minutes then transfer them to a cooling rack to cool completely before frosting.

In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2 minutes.

With the mixer on low speed, slowly add in the powdered sugar and beat until completely incorporated.

Add the vanilla and mix to combine. Add the heavy cream, one tablespoon at a time until desired consistency is achieved. Beat the buttercream on medium-high speed for 5 minutes.

Once the cakes have cooled, use a large serrated knife to slice a thin layer off the top of each cake to level.

Place a layer of cake onto a cake turntable, cake stand, or serving dish. Evenly spread 1/4 of the buttercream over the cake. Top with a second layer and repeat with another 1/4 of the buttercream. Add the final cake layer.

Spread a thin crumb coat over the entire cake and refrigerate for 30 minutes (or freeze for 5 minutes).

Frost the cake with the remaining buttercream.

Delicious cake! I took your suggestion and added the 1/2 cup sprinkles to make it a funfetti cake for my daughter's birthday. It was a hit!

We loved this cake! Such a classic with very fluffy buttercream. I will definitely be making this again!

Recipe video above. With three layers of soft, fluffy Vanilla Cake slathered with My Favourite Chocolate Frosting, this is the Birthday Cake I always wished I had as a kid. The kind every “normal” kid seemed to get, and I was quietly jealous of! The frosting is totally dreamy - rich chocolate flavour, way less sweet than buttercream, completely smooth, it tastes like the best chocolate mousse you&#39;ve ever had. The perfect all-rounder - spread, layer, pipe tall swirls, stays creamy even when refrigerated, rich but not overly so. Finish your cake with a generous shower of sprinkles. Because, birthdays! 🎉

Birthday Cake

plain / all purpose flour ((Note 1))

caster / superfine sugar ((granulated/regular ok too, Note 2))

milk (, full fat (Note 5))

tsp vanilla extract

tsp vegetable oil

dark chocolate chips

thickened cream

salt salt

/ 7 tbsp unsalted butter (, softened)

(250 grams) soft icing sugar sugar

thickened cream / heavy cream (, for whipping, fridge cold (Note 7))

Vanilla cake - Beat eggs and sugar until triple in volume, fold in flour. Temper hot milk and butter with bit of batter, then slowly beat into cake batter. Bake in 3 pans for 23 minutes, cool inverted then frost.

My Favourite Chocolate Frosting - Bloom cocoa, mix into melted chocolate. Cream butter, beat in icing sugar, then cream cheese and chocolate mixture. Fridge 2 hours. Whip with cream. Use immediately.

ABBREVIATED

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 11). Place shelf in the middle of the oven.

Pans - Grease 3 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. Best to use cake pan without a loose base, if you can, as the batter is quite thin. (Note 12)

Dry ingredients - Whisk flour, baking powder and salt in a large bowl. Set aside.

Beat eggs until triple - Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater. With the beater still going, pour in the sugar over 45 seconds, then beat on speed 8 for 7 minutes until the eggs triple in volume and become white.

Heat Milk-Butter - While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high until the milk is hot and butter is melted (or use stove). Don&#39;t let the milk boil over.

Add flour in 3 batches - When the egg is whipped, add the flour in 3 batches beating for 5 seconds on Speed 1 in between. Once all the flour is in, beat for another 5 - 10 seconds until you can&#39;t see any flour, then stop beating straight away.

Combine milk, vanilla &amp; oil with batter - Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups of cake batter into the hot milk bowl (no need to be 100% accurate with amount). Whisk vigorously using a handheld whisk until smooth and a bit foamy.

Slowly beat in milk - Turn beater back on Speed 1 then pour the Milk mixture into the cake batter over 15 seconds, then turn beater off.

Scrape and final mix - Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

FULL RECIPE

Divide batter between three pans (370g / 13 oz batter per pan). Bang each cake pan on the counter 3 times to knock out big bubbles (Note 13).

Bake 23 minutes or until golden and toothpick inserted into centre comes out clean.

Bake:

Cool - Remove pans from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. Cool upside down - slight dome will flatten perfectly. Level cake = neat layers.

Refrigerate - Once fully cool on the counter, refrigerate for 30 minutes before frosting (makes it easier to frost as cake is firmer when cold).

Frost - Use the cake layers upside for flat surfaces. Spread 1 cup Chocolate Frosting on each layer, then frost the sides and surface generously. Use leftover frosting to pipe decorative swirls on the top.

Sprinkle! Decorate with sprinkles as desired. How I decorate the base - place sprinkles around the base, then use a butter knife to scoop them up and press onto the sides. See video for visual demo.

Cool &amp; frost:

Bloom cocoa – Heat the cream in a heatproof bowl until hot but make sure it doesn&#39;t come to a boil. Add cocoa powder and whisk until lump free – it will be like a thin paste. Set aside 5 minutes to bloom (brings out chocolate flavour).

Melt chocolate – Place the chocolate chips in a heatproof bowl and melt in the microwave in bursts until smooth – 30 seconds on high, stir, then 20 second increments.

Chocolate paste – Add the cocoa paste into the melted chocolate. Whisk until combined and smooth, it will be like a thin paste. Cool for 15 minutes on the counter – it will thicken. Don&#39;t worry if a skin forms on the surface, it will beat out in the next step.

Cream cheese whip – In a separate large bowl, beat butter with a handheld mixer until soft and fluffy (about 1 1/2 minutes on high). Add icing sugar and beat until sandy and no large butter lumps remain (~ 30 seconds). Add cream cheese and beat until smooth and creamy (~30 seconds), stopping once no yellow butter bits remain.

Beat in chocolate – Add all the chocolate paste and beat until combined. Taste. Yum!

Refrigerate – Cover the bowl with cling wrap and refrigerate for 2 hours until properly fridge-cold (stick the beaters in the bowl). You can leave it in the fridge at this point for days.

Fluff frosting – Remove bowl from the fridge. Add the 1/2 cup of cream. Beat on high for 1 1/2 minutes or until you have stiff peaks (ie upright Santa hats, not floppy elf hat). The frosting should be beautifully creamy like buttercream but fluffy like whipped cream. Use immediately (see My Favourite Chocolate Frosting full recipe for notes on keeping, shelf life, etc)

Chocolate Frosting:

Love this set of images of a lucky boy enjoying all the fuss. :) 
My fav birthday cake to make is your very best vanilla- will have to give this one a try next!

Vanilla layer cake is a tender, moist, and buttery two-layer cake topped with vanilla buttercream frosting. It&#39;s perfect for birthdays and celebrations!

Vanilla Layer Cake

unsalted butter (room temperature)

eggs (room temperature)

cake flour (measured properly*)

whole milk (room temperature)

confectioner's sugar

heavy cream

Preheat oven to 350℉. Generously grease and flour two 8-inch or 9-inch round cake pans, optionally lining the bottoms with parchment circles, and set aside.

In a large bowl, add room temperature butter and granulated sugar. Beat until creamed and fluffy, about a minute. Add vanilla and eggs, one at a time, mixing until incorporated and smooth.

In a separate bowl, sift together dry ingredients: cake flour, baking powder, and salt.

Add half of the dry ingredients to butter mixture. Mix until just combined. Add half of milk, again mixing until just combined. Repeat once more to add remaining dry ingredients and milk.

Pour batter evenly between two round cake pans and spread into an even layer.

Two 9 inch round cake pans: 26-30 minutesTwo 8 inch round cake pans: 28-34 minutesBake your cake using the times listed above as an estimate, or until cake is baked through in the center. If your cake jiggles in the middle, it needs more time. If cake is not jiggly, gently press into the center with a finger. If an indent is left, your cake is not done. If cake springs back, it&#39;s done. Ovens can run hot, so I suggest using visual cues and not relying on time alone.

Remove cake from oven and allow to cool completely in the pan(s) on a wire cooling rack.

Vanilla Cake

In a large bowl, add room temperature butter and beat until creamy. Add confectioner&#039;s sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.

Add heavy cream, vanilla extract, and salt. Whip for an additional 2-3 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.

Gently flip and remove cakes from their pans. Trim the rounded tops with a serrated knife to make flat layers.

Place one layer onto a cake stand or plate. Top with frosting in an even layer. Add second layer of cake and top with another layer of frosting. Spread remaining frosting onto the sides of the cake.

Frosting

https://videos.scriptwrapper.com/4568/iT5SvRq3BHvRYL7mwUYB/original/video.mp4

Vanilla layer cake is a tender, moist, and buttery two-layer cake topped with vanilla buttercream frosting. It's perfect for birthdays and celebrations!

Top 6 vanilla layer cake recipes from across the web

The most viewed vanilla layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Vanilla Cake

Vanilla Bean Cake Recipe

Passion Fruit Layer Cake

8 Inch Cake

Birthday Cake

Vanilla Layer Cake

Top 6 vanilla layer cake recipes from across the web

The most viewed vanilla layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vanilla Cake

Vanilla Bean Cake Recipe

Passion Fruit Layer Cake

8 Inch Cake

Birthday Cake

Vanilla Layer Cake

The most viewed vanilla layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine