Moist Vanilla Layer Cake Recipe

Introduction

This Moist Vanilla Layer Cake is a classic dessert perfect for any celebration. With tender cake layers and creamy vanilla frosting, it’s a guaranteed crowd-pleaser that’s easy to make at home.

Ingredients

• 2 1/2 cups (325g) all purpose flour (measured properly)
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1/4 cup vegetable oil
• 1 1/2 cups (310g) sugar
• 1 tbsp vanilla extract
• 4 large eggs, room temperature
• 1 1/4 cups (300ml) milk, room temperature
• 2 1/2 cups (560g) unsalted butter, room temperature (for frosting)
• 10 cups (1150g) powdered sugar
• 1 tbsp vanilla extract (for frosting)
• 6-8 tbsp (90ml-120ml) heavy cream
• Pinch of salt
• Sprinkles, for decorating

Instructions

1. Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
2. Step 2: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the butter, sugar, vegetable oil, and vanilla extract together until light and fluffy, about 2-3 minutes.
4. Step 4: Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the bowl as needed.
5. Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.
6. Step 6: Slowly pour in the milk and mix until well combined; the batter may look curdled, which is normal.
7. Step 7: Add the remaining dry ingredients and mix until smooth. Scrape the bowl sides to ensure even mixing, but do not over mix.
8. Step 8: Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Step 9: Remove from oven and let cakes cool in pans for 2-3 minutes before transferring to cooling racks to cool completely.
10. Step 10: For the frosting, beat the butter until smooth. Gradually add half of the powdered sugar and mix until smooth.
11. Step 11: Add vanilla extract, 4-5 tablespoons of heavy cream, and a pinch of salt. Mix until smooth.
12. Step 12: Slowly add the remaining powdered sugar, mixing until smooth. Add more heavy cream as needed to achieve the desired frosting consistency.
13. Step 13: To assemble, level the cakes by trimming the domed tops with a serrated knife so they are flat.
14. Step 14: Place the first cake layer on your serving plate or cake board. Spread about 1 cup of frosting evenly over the top.
15. Step 15: Add the second layer and spread another cup of frosting on top.
16. Step 16: Place the final cake layer on top and frost the outside of the entire cake smoothly.
17. Step 17: Press sprinkles into the sides of the cake for decoration.
18. Step 18: Pipe swirls of frosting around the top edge using a piping tip, then add a few more sprinkles on top.

Tips & Variations

• For even layers, weigh your batter as you divide it between pans.
• If you don’t have heavy cream for the frosting, use whole milk but add less to avoid thinning the frosting too much.
• To enhance the vanilla flavor, try adding a teaspoon of vanilla bean paste instead of extract.
• Store the cake in an airtight container to maintain freshness and moisture.

Storage

Store the cake in an airtight container at room temperature for up to 3-4 days. If your kitchen is warm, refrigerate it and bring it to room temperature before serving for the best texture. Leftover cake can be frozen for up to 2 months; thaw slowly in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure it contains xanthan gum or add it separately to help with texture.

How do I prevent my cake from drying out?

Measuring ingredients accurately and not overbaking are key. Also, use room temperature ingredients for better mixing and cream the butter and sugar thoroughly for a moist crumb. Storing the cake properly in an airtight container helps retain moisture.

Moist Vanilla Layer Cake Recipe

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★★★★★

4.8 from 136 reviews

This Moist Vanilla Layer Cake recipe delivers a tender, fluffy cake with a rich vanilla buttercream frosting. Perfectly balanced in sweetness and texture, this classic dessert is ideal for celebrations or anytime you want a delightful homemade treat. The cake layers bake evenly with a soft crumb, while the smooth vanilla buttercream frosting adds creamy sweetness and elegant decoration with sprinkles.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 2 1/2 cups (325g) all purpose flour, measured properly
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1/4 cup vegetable oil
• 1 1/2 cups (310g) sugar
• 1 tbsp vanilla extract
• 4 large eggs, room temperature
• 1 1/4 cups (300ml) milk, room temperature

For the Frosting

• 2 1/2 cups (560g) unsalted butter, room temperature
• 10 cups (1150g) powdered sugar
• 1 tbsp vanilla extract
• 6–8 tbsp (90ml-120ml) heavy cream
• Pinch of salt
• Sprinkles, for decorating

Instructions

1. Prepare the cake pans and oven: Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat your oven to 350°F (176°C).
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
3. Cream butter, sugar, oil, and vanilla: In a large mixing bowl, beat the butter, sugar, vegetable oil, and vanilla extract on medium speed until light and fluffy, about 2-3 minutes.
4. Add eggs: Beat in the eggs one at a time, ensuring each is mostly incorporated before adding the next. Scrape down the bowl sides as needed.
5. Incorporate dry ingredients and milk: Add half the flour mixture and mix until mostly combined. Slowly add the milk and mix well; the batter may look curdled, which is normal. Then add the remaining flour mixture and mix until smooth. Be careful not to overmix.
6. Divide and bake: Evenly divide the batter among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
7. Cool cakes: Allow cakes to cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
8. Make the frosting: Beat the butter until smooth. Gradually add half the powdered sugar, mixing well. Add vanilla extract, 4-5 tablespoons of heavy cream, and a pinch of salt, then mix until smooth. Add the remaining powdered sugar and continue mixing. Adjust the consistency with more heavy cream as needed to achieve a spreadable frosting.
9. Level the cake layers: Using a large serrated knife, trim the domed tops of the cakes to create flat layers for even stacking.
10. Assemble the cake: Place the first layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the top. Add the second layer and repeat with another cup of frosting. Place the final cake layer on top and frost the entire outside evenly.
11. Decorate: Press sprinkles onto the sides of the cake. Pipe swirls of frosting around the top edge using a piping tip (Ateco tip 844 recommended). Add additional sprinkles on top for decoration.
12. Storage: Store the cake in an airtight container. For best taste and texture, consume within 3-4 days.

Notes

• Ensure all ingredients are at room temperature for best mixing results and texture.
• Do not overmix the batter once the flour is added to avoid a dense cake.
• This cake is best served at room temperature.
• You can substitute vegetable oil with another neutral oil like canola or grapeseed if preferred.
• Adjust the frosting consistency with heavy cream to your liking for easier spreading or piping.
• Use parchment paper and greasing for easy cake removal from pans.

Keywords: vanilla layer cake, classic vanilla cake, moist vanilla cake, homemade layer cake, vanilla buttercream frosting