Vanilla Butter Cake Layers

Oct 13, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Two bare, level rounds of vanilla butter cake layers stacked on a cooling rack with one slice cut to show the crumb

Soft, fine-crumbed vanilla layers made by the reverse-creaming method, so they stay level and tender. The all-purpose base for birthday cakes with any filling and frosting.

Prep 25 min

Cook 30 min

Cooling 1 hr

Total 1 hr 55 min

Yield 12 slices

Diet —

Ingredients

Adjust yield

slices

2 ½ cups (285.0 g)cake flour
1 ½ cups (300.0 g)granulated sugar
1.0 tbsp (12.0 g)baking powder
½ tsp (3.0 g)fine sea salt
¾ cup (170.0 g)unsalted butter, softened
1.0 cup (240.0 ml)whole milk, room temperature
3.0 (150.0 g)large eggs
2.0 (66.0 g)large egg whites
1.0 tbsp (15.0 ml)pure vanilla extract

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Instructions

Heat the oven to 350°F (175°C). Butter two 8-inch round pans, line the bottoms with parchment and butter the paper; dust with flour and tap out the excess.
Whisk the cake flour, sugar, baking powder and salt in the mixer bowl. Add the butter and 1/2 cup of the milk and beat on low until the flour is moistened, then on medium 1 1/2 minutes until light.
Whisk the eggs, egg whites, vanilla and remaining milk. Add in three additions, beating 20 seconds after each and scraping the bowl.
Divide between the pans (about 560 g each) and smooth the tops. Bake 28 to 32 minutes until the centers spring back and a toothpick comes out clean.
Cool in the pans 15 minutes, run a knife around the edges, turn out onto a rack, peel off the parchment and cool completely before filling.

Tips

Room-temperature butter, eggs and milk make a smooth batter that rises evenly; cold eggs curdle it.
The layers are done when a toothpick comes out with a few moist crumbs and the top springs back.
Level domed tops with a serrated knife before stacking.

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Recipe FAQ

How long does it take to make vanilla butter cake layers?

Plan on 25 minutes of prep and 30 minutes of cooking, plus 1 hour to rest. The recipe makes two 8-inch layers (12 slices).

How should I store vanilla butter cake layers?

Wrap cooled layers tightly and keep at room temperature up to 2 days or freeze up to 2 months; frost them cold from the freezer for the cleanest crumb.

Can I make vanilla butter cake layers ahead?

Bake the layers a day ahead, wrap and chill; cold layers are easier to fill, stack and frost.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tbsp pure vanilla extract (15 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.

Soft, fine-crumbed vanilla layers made by the reverse-creaming method, so they stay level and tender. The all-purpose base for birthday cakes with any filling and frosting.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

325 Calories / serving

16.9g Fat

39.8g Carbs

3.9g Protein

34.6g Sugar

Whole recipe (12 servings): ~3900 cal · 203g fat · 478g carbs · 47g protein · 415g sugar

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