This classic Vanilla Layer Cake is moist, delicate and wonderfully white! Paired with a velvety whipped buttercream frosting, every bite is heaven in a forkful.
For the Cake Layers
- 2 1/2 cups (325g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 2 tbsp vegetable oil
- 1 3/4 cups (362g) sugar
- 6 large egg whites, room temperature
- 1 cup plus 2 tbsp (270ml) milk, room temperature
- 1 tbsp vanilla extract
For the Whipped Buttercream Frosting
- 2 1/2 cups (560g) unsalted butter, room temperature
- 10 cups (1150g) powdered sugar
- 1 tbsp vanilla extract
- 5–6 tbsp (75-90ml) heavy cream
- Salt, to taste
Make the Cake Layers
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine flour, baking powder and salt in a medium-sized bowl. Set aside.
- In a large mixing bowl, cream butter, vegetable oil and sugar together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add egg whites in three batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk and vanilla extract and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Divide the batter evenly between the cakes pans and bake for about 20-23 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Make the Frosting
- To make the frosting, beat the butter until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add the vanilla extract, 4 tablespoons of cream and salt and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional cream, as needed to get the right consistency of frosting.
- Mix on medium-high speed for 3-5 minutes to whip the frosting.
Assemble the Cake
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake. Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Pipe shells of frosting around the bottom edge of the cake, then pipe rosettes or desired design on top. I used Ateco tip 844 for my piping.
- Store cake in an airtight container.
- Makes 12-14 slices.
- To Store: Store cake in an airtight container at room temperature and enjoy within 2-3 days.
- To Freeze: Place cake onto a baking sheet and freeze for 1-2 hours, or until frosting is frozen solid. Wrap in a couple layers of plastic wrap, then transfer to a freezer-safe container and store for up to 3 months. Unwrap and thaw in the fridge and bring to room temperature before serving.
- Serving Size:
- Calories: 935
- Sugar: 110.2 g
- Sodium: 290 mg
- Fat: 45.9 g
- Carbohydrates: 129.3 g
- Protein: 5 g
- Cholesterol: 116.7 mg
Keywords: how to make vanilla cake, white wedding cake, whipped frosting