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Vanilla Layer Cake with Vanilla Buttercream (The Best!)

Vanilla Cake Recipe with Vanilla Buttercream (The Best!)

An ultra-moist, tender three-layer vanilla cake layered and coated with silky, super-fluffy vanilla buttercream for a classic celebration dessert. Ready in about 60 minutes total, this cake is ideal for birthdays, holidays, or any special occasion where a tall, evenly layered vanilla cake is desired.
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Prep Time:35 minutes
Cook Time:25 minutes
Total Time:1 hour
Course: Dessert
Keyword: buttercream, layer cake, three-layer, vanilla

Equipment

  • Stand mixer
  • paddle attachment
  • handheld electric mixer
  • three 9-inch round cake pans
  • parchment paper rounds
  • spouted measuring cup
  • wire rack
  • cake stand or large plate

Ingredients

  • 3 cups cake flour (450 g)
  • 1 tablespoon baking powder (14 g)
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cups unsalted butter (340 g) room temperature
  • 2 cups granulated sugar (447 g)
  • 2 tablespoons vanilla extract (28 ml)
  • 1/4 teaspoon almond extract
  • 4 large eggs room temperature
  • 3 large egg whites room temperature, beaten until frothy
  • 1 cups buttermilk (284 ml) room temperature
  • 1 cup sour cream (227 g) room temperature
  • 1/3 cup canola oil (67 ml)
  • 2 cups unsalted butter (454 g) room temperature
  • 6 cups confectioners' sugar (741 g), sifted
  • 1/4 cup whole milk (57 ml) room temperature, more as needed
  • 2 tablespoons heavy cream (28 ml) room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees (F). Generously grease the bottom and sides of three 9-inch round cake pans and line with parchment paper rounds; set aside.
  2. In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Gradually add the granulated sugar and once incorporated, beat on medium-high for 2 minutes. Beat in the vanilla and almond extracts.
  4. Reduce the mixer speed to medium-low and add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl frequently.
  5. Beat in the frothy egg whites in three additions, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
  6. In a spouted measuring cup, combine the buttermilk, sour cream, and canola oil and mix until evenly combined.
  7. On low speed, add the flour mixture in three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour, and mix until just combined.
  8. Divide the batter evenly (about 710 g per pan) among the prepared pans and smooth the tops.
  9. Bake for 24 to 25 minutes, or until the edges are lightly brown and a toothpick inserted in the center comes out clean.
  10. Cool the cakes in the pans on a wire rack for 15 minutes, then invert the cake layers onto cooling racks and cool completely.
  11. For the frosting: in the bowl of a stand mixer fitted with the paddle attachment, or using an electric handheld mixer in a large bowl, beat the butter on medium-high speed until completely smooth, about 2 minutes.
  12. Reduce speed to low and gradually add the sifted confectioners' sugar. Add the whole milk, heavy cream, vanilla, and salt and beat until combined.
  13. Increase the speed to high and beat for 1 to 2 minutes, or until the frosting is super fluffy. If the frosting is too thin add more confectioners' sugar; if too thick add more milk as needed.
  14. Place one cake layer on a large plate or cake stand and spread a thick layer of frosting on top. Top with the next layer and repeat, finishing with the final layer, then spread all remaining frosting over the top and sides of the cake.
  15. Allow the assembled cake to set for 20 minutes before slicing.

Notes

Use room-temperature eggs, butter, buttermilk, and sour cream for the best texture and easier mixing. Divide the batter evenly (about 710 g per pan) to ensure uniform layer height. The recipe calls for sifted confectioners' sugar and the frosting can be adjusted: add more sugar if too thin or more milk if too thick; let the cake set 20 minutes before slicing.