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Classic Vanilla Butter Cake Recipe

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★★★★★

4.5 from 79 reviews

This Classic Vanilla Butter Cake is a moist and tender cake featuring the perfect balance of rich butter and sweet vanilla. Made with simple pantry staples, it is baked in three layers and finished with a smooth Swiss buttercream frosting. Ideal for celebrations or a delightful everyday treat, this cake promises a fluffy crumb and a beautifully smooth texture with every bite.

Ingredients

Scale

For the Cake:

  • 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)

To Finish:

  • 1 recipe Swiss buttercream

Instructions

  1. Prepare the oven and pans: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (180°C). Lightly grease three 8-inch anodized aluminum cake pans and line them with parchment paper. If you don’t have three pans, bake the cakes in stages, as the batter will keep at room temperature until needed.
  2. Cream sugar and butter: In a stand mixer fitted with the paddle attachment, combine sugar, baking powder, salt, and softened butter. Mix on low speed to roughly incorporate, then increase to medium and beat until mixture is fluffy and light, about 5 minutes. Halfway through, scrape the bowl and paddle with a spatula to ensure even mixing.
  3. Add eggs and vanilla: 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. Reduce mixer speed to low.
  4. Alternate adding flour and milk: Sprinkle in about a third of the flour, then drizzle in a third of the milk. Repeat this process two more times until all flour and milk are incorporated. Scrape the bowl and paddle, then mix on medium speed for about 3 seconds to combine everything thoroughly. The batter should be creamy and thick, ideally measuring 65-68°F (18-20°C) with a digital thermometer.
  5. Fold batter and divide: Gently fold the batter one or two times from the bottom up with a flexible spatula. Divide the batter evenly among the prepared pans, about 20 ounces (565 g) per pan.
  6. Bake the cake layers: Place the pans staggered on the oven rack and bake until the cakes are puffed, firm, and pale golden, about 32 minutes. For ovens with uneven heat, rotate the pans after about 20 minutes. If baking in batches, bake two layers at once and the third afterward.
  7. Cool and remove from pans: Allow cakes to cool in their pans for 1 hour. Run a butter knife around the edges to loosen, invert onto a wire rack, peel off the parchment, and return cakes to right-side-up position. Cakes can be kept at room temperature covered with plastic for a few hours if needed.
  8. Level and crumb coat: Level the tops of the cakes using a serrated knife and save scraps for snacking. Place one layer on a heavy cast iron turntable or cake board. Spread exactly 1 cup of Swiss buttercream evenly over the top. Repeat layering and frosting with the second and third layers. Spread another cup of buttercream on the sides, smoothing as much as possible. Refrigerate the cake for about 30 minutes until the buttercream hardens.
  9. Final frosting and decorating: Rewhip the remaining buttercream to restore creaminess and use it to finish decorating the chilled cake as desired. Allow the cake to sit at room temperature for at least one hour before serving to avoid it being too cold inside.
  10. Serving and storing: Cut with a chef’s knife and optionally cover exposed edges with leftover buttercream to maintain moisture. The cake can be stored under a cake dome at room temperature for up to 3 days.

Notes

  • Bring eggs, butter, and milk to the recommended temperatures for optimal texture and mixing.
  • If not using Diamond Crystal kosher salt, adjust salt quantity accordingly when using table salt.
  • For even baking, consider rotating pans halfway through baking if your oven heats unevenly.
  • Scraps from leveling the cakes make a delicious snack or can be used for cake pops.
  • Allowing the cake to warm to room temperature before serving improves flavor and texture.
  • Storing the cake under a dome keeps it moist for several days.

Keywords: vanilla butter cake, classic cake recipe, homemade vanilla cake, layered cake, swiss buttercream, baking recipe

Find it online: https://freshrecipehub.com/classic-vanilla-butter-cake-recipe/