Vanilla Cake Layer

Prep Time: 20 minutes
Cook Time: 28–32 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12

Ingredients

• 2½ cups (315 g) all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 1¾ cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup (240 ml) whole milk, room temperature
• ¼ cup (60 g) sour cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and sour cream until smooth.
6. Gradually add the dry ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Optional Vanilla Buttercream

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 2 teaspoons vanilla extract
• 2–3 tablespoons heavy cream or milk
• Pinch of salt

Instructions

1. Beat the butter until creamy.
2. Gradually add the powdered sugar.
3. Mix in the vanilla, salt, and enough cream to reach a smooth, spreadable consistency.
4. Beat for 2–3 minutes until light and fluffy.

Serving Suggestions

• Fill with strawberry or raspberry jam and whipped cream.
• Frost with chocolate ganache or cream cheese frosting.
• Decorate with fresh berries and sprinkles.
• Use as the base for birthday, wedding, or celebration cakes.

Tips

• Room-temperature ingredients create a smoother batter and more even rise.
• Avoid overmixing once the flour is added to keep the cake tender.
• Cool the cake completely before frosting to prevent the frosting from melting.
• Wrap unfrosted cake layers tightly and freeze for up to 2 months.