Classic Vanilla Layer Cake with Buttercream

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Classic Vanilla Layer Cake with Buttercream

A layer cake is stacked cake layers held together with frosting. This is the classic two-layer version: tender vanilla butter cake with a soft vanilla buttercream. Makes 1 8-inch two-layer cake in about 1 hr 27 min.

Prep 35 min

Cook 32 min

Cooling 20 min

Total 1 hr 27 min

Yield 1 8-inch two-layer cake

Ingredients

Adjust yield

8-inch two-layer cake

2 ⅓ cups (300 g)all-purpose flour, sifted
2 ½ tsp (10 g)baking powder
½ tsp (3 g)fine salt, for the cake
¾ cup (170 g)unsalted butter, softened, for the cake
1 ½ cups (300 g)granulated sugar
4 (200 g)eggs, room temperature
2 tsp (10 ml)pure vanilla extract, for the cake
1 cup (240 ml)whole milk, room temperature, for the cake
1 cup (227 g)unsalted butter, softened, for the buttercream
4 cups (480 g)powdered sugar, sifted
3 tbsp (45 ml)whole milk, for the buttercream
2 tsp (10 ml)pure vanilla extract, for the buttercream
1 pinchfine salt, for the buttercream
⅓ cup (120 g)seedless raspberry jam, optional thin layer between cakes

Fresh ingredient guides

RaspberriesHow to pick, season & nutrition · 80 kcal per 140 g

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Heat the oven to 350 F (175 C). Grease two 8-inch (20 cm) round pans, line the bottoms with parchment and grease again.
Whisk the flour, baking powder and salt together in a bowl.
Beat the butter and granulated sugar with a mixer for 4 minutes until pale and fluffy, scraping the bowl twice.
Beat in the eggs one at a time, then the vanilla. The batter may look slightly curdled; it will come back together.
Add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with flour. Mix only until smooth.
Divide the batter evenly between the pans and bake 28 to 32 minutes, until golden, the tops spring back and a toothpick comes out clean.
Cool in the pans 10 minutes, turn out onto a rack and cool completely, at least 1 hour. Level the tops if domed.
For the buttercream, beat the butter until creamy, add the powdered sugar, milk, vanilla and salt, and beat 3 minutes until fluffy and spreadable.
Put one layer on a plate, spread with a thin layer of jam if using, then about a third of the buttercream. Top with the second layer.
Cover the top and sides with a thin crumb coat, chill 20 minutes, then finish with the remaining buttercream and smooth.

Tips

Weigh the batter into the pans so the layers match in height.
Chill the crumb coat before the final coat to keep crumbs out of the frosting.
Room temperature butter and eggs give the finest crumb.
Good with coffee or cold milk.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make classic vanilla layer cake with buttercream?

Plan on 35 minutes of prep and 32 minutes of cooking, plus 20 minutes to chill. The recipe makes 1 8-inch two-layer cake.

How should I store classic vanilla layer cake with buttercream?

Keep covered at room temperature for up to 2 days in a cool kitchen; refrigerate for up to 5 days and bring to room temperature before serving. Freeze unfrosted layers up to 2 months.

Can I make classic vanilla layer cake with buttercream ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract, for the cake (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with coffee or cold milk.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

699 Calories / serving

26.2g Fat

111.4g Carbs

6.3g Protein

81.8g Sugar

Whole recipe (1 serving): ~699 cal · 26g fat · 111g carbs · 6g protein · 82g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.