Vanilla Layer Cake with Vanilla Buttercream

This vanilla layer cake is soft and moist and smothered in light-as-air, creamy vanilla buttercream. A great birthday or celebration cake recipe!

5 from 2 votes

Prep Time 1 hr 30 mins

Cook Time 25 mins

Total Time 1 hr 55 mins

Course Dessert

Servings 12 slices (approx.)

275 g plain flour
2 tsp baking powder level
1/2 tsp salt level
200 g unsalted butter softened/room temperature
275 g caster sugar
2 tsp vanilla extract
4 medium eggs room temperature
120 ml buttermilk See my notes at the bottom on how to make your own buttermilk. You can use any other alternative milk instead, although the cake won't be quite as moist

Preheat your oven to 160°C/140°C fan. Grease and line your two 20cm/8in sandwich/cake tins with baking or parchment paper. You can grease the tins with butter or non-stick cake pan spray.
Add the plain flour, baking powder and salt to a medium-sized mixing bowl. Whisk briefly to combine and set aside.
Using a stand mixer with the paddle/beater attachment, or a large mixing bowl if using a hand mixer, beat the softened butter and caster sugar on medium speed for a full two minutes until really light and fluffy as shown.
Add the vanilla extract and then the eggs one at a time, beating on medium speed between each addition of egg until combined (around 10-20 seconds each time).
Add half the dry ingredients to the bowl and mix on low speed until just combined.
Repeat with the final half of dry ingredients.
Finally, add the buttermilk and beat on low speed until just combined and no lumps remain.
Pour the cake batter evenly into the two cake tins and spread to level with a spatula.
Bake for around 25 minutes until lightly golden in colour and a cake skewer/cocktail stick inserted into the centre comes out clean.
Leave the cakes to cool on a wire rack. After around 15 minutes, remove them from the pans and leave to cool completely on the wire rack before assembling the cake.

Add the softened butter to a large mixing bowl and beat on medium speed for two minutes.
Scrape down the sides of the bowl with a rubber spatula.
With the mixer running on low speed, slowly add the sifted icing sugar a tablespoon at a time.
Again, scrape down the sides of the bowl.
Finally, add the vanilla extract, salt and milk and beat on medium-high speed for a full five minutes until thick, light and fluffy!

Once the cakes are completely cool, place one top-side facing down onto your chosen serving stand/plate and peel the baking/parchment paper away.
Add some vanilla buttercream to this layer and spread evenly with a palette knife or your spatula.
Remove the baking/parchment paper from your second cake layer and place it right side up on top of the first layer.
Start adding a thin layer of buttercream to the sides and top of the cake; you don't need to use too much buttercream as this is just to create a thin 'crumb coat'.
A crumb coat helps to trap any little crumbs in the buttercream, before chilling the cake.
Place the cake in the fridge for around 20-30 minutes for the buttercream to firm up slightly.
Now you can add a second, thicker layer of icing to the top and sides of the cake, which should look much neater with no messy crumbs!
Place your leftover buttercream into a piping bag with your choice of nozzle attachment, and pipe swirls around the top.
Add your favourite sprinkles to finish!
The cake should keep well in the fridge for around 4-5 days. To help prevent it drying out so much in the fridge, cover any sliced, exposed sections with film. Best stored in the fridge due to the buttercream.

I strongly suggest using buttermilk for this recipe as it truly does result in a more moist crumb. If you can’t find buttermilk at your supermarket, try making your own! Simply add one tablespoon of lemon juice or white wine vinegar to the 120ml of milk, stir and leave aside for 5-10 minutes. It will thicken and look slightly curdled; you can now use this as buttermilk! I suggest using either full fat or semi-skimmed milk for this; it doesn’t work so well with low-fat milk.

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Keyword birthday cake, easy vanilla cupcake recipe, layer cake, vanilla buttercream, vanilla cake, vanilla cake recipe, vanilla layer cake