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4 from 2 votes
Vanilla Layer cake with berries and buttercream frosting on a plate with a slice being taken out.
Vanilla Layer Cake
Prep Time
15 mins
Cook Time
25 mins
Decorating Time
15 mins
Total Time
55 mins
 
When you just want a basic vanilla layer cake, this is your go-to recipe. You can decorate it with buttercream frosting and berries and look like a pastry rock star even if you're just a beginner.
Course: Desserts/Sweets
Cuisine: American
Keyword: Easter, Holiday Favorites
Servings: 10
Calories: 537 kcal
Ingredients
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • 1 teaspoon lemon juice
  • 1 cup unsalted butter room temperature
  • 2 cups sugar
  • 2 eggs room temperature
  • 2 egg whites room temperature
  • 2 teaspoons pure vanilla extract
Suggested Topping:
  • 1 ½ Buttercream Frosting (see recipe)
  • 3 cups assorted berries
  • cup orange marmalade or apricot jam
Instructions
  1. Pre-heat the oven to 350°Grease two 9-inch cake pans with butter and dust them with flour.
  2. Combine the the flour, baking powder, baking soda and salt in a bowl and whisk to combine and remove any lumps. These are your dry ingredients.
  3. Combine the milk and lemon juice in another small bowl. These are your wet ingredients.
  4. Using an electric mixer, beat the butter on medium speed for a minute or two. Add the sugar and cream the butter and sugar together for about 2 to 5 minutes until it is fluffy and light in color. Scrape down the bowl with a rubber spatula one or two times as needed. Beat in the eggs, the egg whites and the vanilla extract until everything is blended.

  5. Combine all the ingredients by alternately adding the dry ingredients and the wet ingredients to the bowl with the butter and sugar. Pour the batter evenly into the two prepared pans.

  6. Bake at 350°F for 22 to 25 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Transfer the cake layers to a cooling rack. Allow the cakes to cool completely in the pan and then unmold the cake layers and refrigerate until you are ready to assemble the cake.
  7. When ready to assemble cake, cut off the domed tops of each of the cake layers to form a flat surface using a large serrated knife held parallel to the cutting board. Place one of cake layers, cut side down, on a serving plate. Spread about 1½ cups of buttercream frosting evenly over the layer. Top with the remaining layer cake, cut side down. Spread more frosting on the top and sides of the cake. Make swirls around the sides top of the cake. Or for a smooth look, dip a flat off-set metal spatula in a glass of warm water and smooth the top and sides of the cake.
  8. Combine the berries in a bowl. Melt the jam in the microwave or in a small saucepan and pour it over the berries. Gently toss to coat all the berries with the jam. Then pile the berries on top of the cake in a decorative manner.
  9. Refrigerate until ready to serve.
Recipe Notes

Note: If making the day ahead, do not top with the berries until a few hours before serving. The cake layers can be made and frozen up to a week ahead of time. Wrap and store leftovers in the refrigerator for about 5 days.

Nutrition Facts
Vanilla Layer Cake
Amount Per Serving
Calories 537 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g65%
Cholesterol 84mg28%
Sodium 215mg9%
Potassium 207mg6%
Carbohydrates 82g27%
Fiber 2g8%
Sugar 52g58%
Protein 7g14%
Vitamin A 680IU14%
Vitamin C 1.9mg2%
Calcium 86mg9%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.