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Homemade Vanilla Layer Cake

This Homemade Vanilla Layer Cake is soft, moist, buttery, and filled with classic vanilla flavor. Made completely from scratch with buttermilk, vanilla, and a touch of oil for extra tenderness, this easy layer cake is finished with creamy vanilla buttercream. It's a reliable moist vanilla cake recipe that's perfect for birthdays, celebrations, holidays, or whenever you want a classic homemade dessert.

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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time: 45 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • For the Vanilla Cake
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¼ cup vegetable oil
  • 1½ cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk room temperature
  • ¼ cup whole milk room temperature
  • For the Vanilla Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 –4 tablespoons heavy cream or milk
  • ¼ teaspoon salt
  • .

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter, vegetable oil, and sugar for 3–4 minutes, until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla extract.
  7. Add one-third of the dry ingredients and mix gently.
  8. Add half of the buttermilk and milk mixture.
  9. Repeat with another third of the dry ingredients, followed by the remaining milk mixture.
  10. Add the remaining dry ingredients and mix just until combined. Do not overmix.
  11. Divide the batter evenly between the prepared cake pans.
  12. Smooth the tops with a spatula.
  13. Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  14. Let the cakes cool in the pans for 10 minutes.
  15. Carefully remove the cakes and transfer them to a wire rack to cool completely.
  16. To make the frosting, beat softened butter until smooth and creamy.
  17. Gradually add powdered sugar, mixing on low speed.
  18. Add vanilla extract and salt.
  19. Slowly add heavy cream or milk until the frosting reaches a smooth, spreadable consistency.
  20. Beat the frosting on medium-high speed for 2–3 minutes, until light and fluffy.
  21. Place one cooled cake layer on a serving plate.
  22. Spread a generous layer of vanilla buttercream over the top.
  23. Place the second cake layer on top.
  24. Frost the top and sides of the cake with the remaining buttercream.
  25. Decorate with sprinkles, berries, piped frosting, or other toppings if desired.
  26. Slice and serve

Notes

  • Use room-temperature eggs, butter, buttermilk, and milk for the best texture.
  • Measure flour carefully to avoid a dry cake.
  • Don't overmix the batter after adding the flour.
  • Pure vanilla extract provides the best flavor.
  • Vanilla bean paste can be used for an even stronger vanilla flavor.
  • Check the cake a few minutes before the minimum baking time to prevent overbaking.
  • Allow the cake layers to cool completely before frosting.
  • Store the frosted cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.