Easy Vanilla Cake

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING

This Easy Vanilla Cake is sweet, moist, and perfect for dressing up on various holidays! With Valentine’s Day just around the corner, whip out those heart shaped sprinkles and decorate this homemade cake for someone special in your life.

Course Cakes + Cupcakes

Cuisine American

Keyword homemade vanilla cake, vanilla buttercream, vanilla layer cake

Prep Time 10

Cook Time 25

Additional Time 5

Total Time 40

Servings servings

Calories 810kcal

Author Jennifer

Ingredients

VANILLA CAKE:

2 ½ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon baking powder
½ teaspoons salt
4 large eggs
2 cups granulated sugar
1 cup unsalted butter, softened to room temp. 2 sticks
3 teaspoons vanilla extract
1 cup sour cream

VANILLA BUTTERCREAM FROSTING:

1 ¼ cups butter, softened 2 1/2 sticks
5 cups powdered sugar
⅓ cup heavy whipping cream*
3 teaspoons vanilla extract
sprinkles

Instructions

Preheat oven to 350F degrees. Spray (2) 9-inch cake pans with non-stick cooking spray. Set aside.
In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for 2 minutes until LIGHT and CREAMY.
Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended.
Beat in the dry ingredients on low speed until just blended. DO NOT OVER MIX!
Add the sour cream and beat until smooth. CAKE BATTER WILL BE ON THE THICKER SIDE.
Fill prepared pans HALFWAY with cake batter. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans on wire rack before frosting.

MAKE VANILLA BUTTERCREAM FROSTING:

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
Add powdered sugar, heavy whipping cream, and vanilla extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.

ASSEMBLE CAKE:

Assemble the 2 layers with a thick layer of frosting in between the layers. Then apply a thin layer of frosting on the top and sides. Place the cake into the freezer to harden the frosting for about 10 minutes. Apply one final thick and even layer of frosting around the outside of the cake.

Notes

STORE: Cake in an airtight container in the refrigerator for up to 3-4 days.
FROSTING: I highly recommend using heavy whipping cream because it will give the frosting a thicker texture, but you may use milk.
EXTRA BATTER: You will have some extra cake batter leftover, what I like to do is make cupcakes with the extra batter. Bake the cupcakes for 18-20 minutes.

Nutrition