Vanilla Layer Cake with Vanilla Buttercream
In short: A soft, fine-crumbed two-layer vanilla cake made by the reverse creaming method, covered with smooth vanilla buttercream. It takes about 1 h 15 min in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 30 min
- Resting
- 1 h
- Total
- 1 h 15 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 570 kcal
The classic birthday cake deserves a reliable recipe. Here the butter is rubbed into the dry ingredients first and the eggs and milk are added after, which is called reverse creaming. It coats the flour in fat, so the crumb is fine, tender and hard to overmix. A simple vanilla buttercream fills and covers the two layers. Decorate the cake with sprinkles, fruit or flowers.
Instructions
- Heat the oven to 175°C (350°F). Grease two 20 cm (8 inch) round cake pans and line the bottoms with parchment paper.
- In the bowl of a stand mixer or a large bowl, mix the flour, granulated sugar, baking powder and salt on low speed.
- Add the softened butter and mix on low for 1 to 2 minutes, until the mixture looks like damp, fine crumbs.
- Whisk the eggs, milk and vanilla together. With the mixer on low, pour in half of the egg mixture, then beat on medium for 1 minute. Add the rest in two additions, scraping the bowl, and beat for 30 seconds more.
- Divide the batter evenly between the pans. Bake for 28 to 32 minutes, until golden, the tops spring back when pressed and a skewer comes out clean.
- Cool in the pans for 10 minutes, turn out onto a rack and cool completely, about 1 hour.
- For the buttercream, beat the butter for 4 minutes until pale. Add the icing sugar a cup at a time, then the cream, vanilla and salt, and beat for 3 minutes until fluffy.
- Trim the domes if needed. Spread a third of the buttercream on one layer, add the second layer and cover the top and sides with the rest. Chill for 20 minutes to set.
Tips
- Weigh the batter into the two pans so the layers are the same height and bake at the same speed.
- Spread a thin crumb coat of buttercream over the whole cake and chill it for 15 minutes before the final coat. It traps crumbs and gives smooth sides.
Questions and answers
Can I use cake flour for a vanilla layer cake?
Yes. Use the same weight of cake flour, 280 g, for an even finer crumb. Do not use self-rising flour.
How far ahead can I bake the layers?
Wrap the cooled layers tightly and keep them for a day at room temperature, or freeze them for up to a month. Thaw them wrapped and frost the same day.
Why is my vanilla cake dry?
Overbaking is the usual cause, along with too much flour. Weigh the flour and take the layers out as soon as a skewer comes out clean.
How long does it take to make Vanilla Layer Cake with Vanilla Buttercream?
About 1 h 15 min in total: 45 min of preparation and 30 min of cooking.
How many calories are in Vanilla Layer Cake with Vanilla Buttercream?
About 570 kcal per serving, with 5 g of protein, 70 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 70 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 51 g |
| Sodium | 265 mg |
Estimated values, calculated from the ingredients.
