Introduction

This classic vanilla butter cake is a timeless favorite, known for its tender crumb and rich flavor. Perfect for celebrations or simply enjoying with a cup of tea, it pairs beautifully with smooth Swiss buttercream frosting.

The image shows a slice of three-layer white cake with a smooth white frosting covering each layer and the top. The cake layers are thick and soft, with thin layers of frosting between them. On top of the slice, there are small round decorations in white, light brown, and dark brown colors arranged neatly. The slice sits on a white plate with a scalloped edge. The background is a white marbled surface with part of the whole cake on a white plate visible blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces plain or toasted sugar (about 2 1/4 cups; 455 g)
4 1/2 teaspoons baking powder
2 teaspoons (8 g) Diamond Crystal kosher salt (for table salt, use about half as much by volume or the same weight)
8 ounces unsalted butter (16 tablespoons; 225 g), soft but cool, about 60°F (16°C)
3 large eggs, brought to about 65°F (18°C)
1/2 ounce vanilla extract (about 1 tablespoon; 15 g)
16 ounces whole milk (about 2 cups; 455 g), brought to about 65°F (18°C)
16 ounces all-purpose flour (about 3 1/2 cups, spooned; 455 g)
1 recipe Swiss buttercream (for finishing)

Instructions

Step 1: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized aluminum cake pans and line them with parchment paper. If you have fewer pans, you can bake the cake layers in batches, keeping the batter at room temperature as needed.
Step 2: In a stand mixer fitted with the paddle attachment, combine sugar, baking powder, salt, and butter. Mix on low speed until ingredients are roughly combined, then increase to medium speed and beat until fluffy and light, about 5 minutes. Remember to scrape down the bowl and paddle halfway through.
Step 3: With the mixer running, add eggs one at a time, allowing each to fully incorporate before adding the next. Then drizzle in the vanilla extract.
Step 4: Reduce mixer speed to low. Add about one-third of the flour, then drizzle in one-third of the milk. Repeat this process two more times, finishing with the milk. Scrape the bowl and paddle, then mix briefly on medium speed for about 3 seconds until the batter is creamy and thick. The batter temperature should read between 65 and 68°F (18 and 20°C) for best texture.
Step 5: Fold the batter gently once or twice with a flexible spatula from the bottom up to ensure an even mix. Divide the batter evenly between the prepared pans (about 20 ounces or 565 g per pan).
Step 6: Place the pans staggered on the oven rack and bake until the cakes are puffed, firm, and pale golden, approximately 32 minutes. If your oven heats unevenly, rotate the pans after 20 minutes. You may bake two layers at once and the third separately if needed.
Step 7: Cool the cakes in their pans for 1 hour. Run a butter knife around the edges to loosen, invert onto a wire rack, peel off parchment, and return the cakes right side up. Cover with plastic if leaving at room temperature for a few hours.
Step 8: Level the cakes with a serrated knife and set scraps aside for snacking. Place one layer on a turntable or serving plate. Spread 1 cup of Swiss buttercream evenly over the top. Add the second and third layers, repeating with 1 cup of buttercream per layer. Cover the sides with another cup of buttercream, smoothing as much as possible. Refrigerate for 30 minutes to let the crumb coat set.
Step 9: Rewhip remaining buttercream to restore creaminess, then use to finish and decorate the chilled cake as desired. Let the cake sit at room temperature for at least 1 hour before serving for the best texture. Use a sharp chef’s knife to cut, and cover any exposed edges with leftover buttercream to keep moist.

Tips & Variations

For more even layers, weigh the batter to ensure equal amounts in each pan.
Bringing eggs and milk to room temperature helps the batter emulsify better, resulting in a tender cake.
If you don’t have Swiss buttercream on hand, a classic American buttercream or cream cheese frosting can be used as alternatives.
To add a twist, fold in finely grated lemon zest or substitute part of the milk with buttermilk for a subtle tang.

Storage

Store the baked and frosted cake covered with a cake dome or airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week, allowing it to come to room temperature before serving. Leftover cake slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge. When reheating, let the cake warm at room temperature rather than microwaving to maintain texture.

How to Serve

A slice of three-layer white cake sits on a white plate with a blue rim. Each layer of the cake has light, fluffy white sponge separated by thin layers of smooth white frosting. The top of the cake slice is covered with a thick layer of white frosting, decorated with small round chocolate balls in beige, dark brown, and white, arranged along the edge. The background shows a white marbled surface with a blurred, entire cake on a white plate with a white rim. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute all-purpose flour with cake flour?

Yes, substituting cake flour for all-purpose flour will yield a lighter, more delicate crumb. Use the same weight of cake flour, but you may reduce the baking powder slightly as cake flour is finer.

Why does the batter temperature matter?

The batter temperature affects the cake’s texture and rise. Batter that is too cold or too warm can cause dense or uneven crumb. Aim for 65 to 68°F (18 to 20°C) to ensure a fluffy and tender cake.