Easy Vanilla Layer Cake Recipe- Perfect for Any Occasion

Why You’ll Love Easy Vanilla Layer Cake Recipe

I like this recipe because it delivers consistent results every time. I enjoy how tender the cake layers turn out and how well they pair with the creamy vanilla frosting. I also appreciate that it works beautifully for birthdays, holidays, or casual gatherings, making it one of my go-to cake recipes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups all-purpose flour (375g)
3 cups granulated sugar (600g)
2 1/2 teaspoons baking powder (10g)
1 teaspoon fine salt (6g)
1 cup unsalted butter, softened to room temperature (226g)
1 cup egg whites, at room temperature (240g, approximately 7 large egg whites)
1 1/2 cups buttermilk, at room temperature (360g)
2 tablespoons vegetable oil (30g)
2 teaspoons vanilla extract (8g)
Optional: gel food coloring
2 cups unsalted butter, softened to room temperature (452g)
1 tablespoon vanilla extract or paste (12g)
1/2 teaspoon fine salt (3g)
7 cups powdered sugar (875g)
1/4 cup heavy cream (60g)

Directions

I start by preheating the oven to 350°F (175°C) and preparing two 9-inch round cake pans. In a large bowl, I whisk together the flour, granulated sugar, baking powder, and salt. In a stand mixer, I cream the butter and sugar until light and fluffy, scraping down the bowl as needed.

In another bowl, I whisk the egg whites, buttermilk, vegetable oil, and vanilla extract together. I alternate adding the dry ingredients and wet ingredients to the butter mixture, mixing gently until just combined. If I use gel food coloring, I fold it in at this stage.

I divide the batter evenly between the prepared pans and bake until a skewer inserted into the center comes out clean. After cooling the cakes slightly in the pans, I transfer them to a wire rack to cool completely.

For the frosting, I beat the butter until smooth, then mix in the vanilla and salt. I gradually add the powdered sugar, followed by the heavy cream, and beat until the frosting becomes light and fluffy. I assemble the cake by frosting between the layers, applying a crumb coat, chilling briefly, and then finishing with the final layer of frosting.

Servings and Timing

I make this cake to serve 12 people. I spend about 30 minutes on preparation and 35 minutes baking, with a total time listed as 5 minutes according to the recipe details.

Variations

I sometimes add citrus zest to the batter for a bright flavor twist. When I want a chocolate version, I replace part of the flour with cocoa powder. I also like using different frosting flavors, such as almond or lemon, to customize the cake for different occasions.

Storage/Reheating

I store the frosted cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Before serving from the fridge, I let it sit at room temperature so the texture softens.

FAQs

Can I make this cake ahead of time?

I often bake the layers a day in advance and frost the cake the next day.

Can I use whole eggs instead of egg whites?

I can use whole eggs, but I find egg whites give the cake a lighter texture.

Why should ingredients be at room temperature?

I notice the batter mixes more smoothly and bakes more evenly when everything is at room temperature.

Can I make this cake into cupcakes?

I use the same batter and adjust the baking time to about 18–22 minutes.

How do I keep the cake layers even?

I weigh the batter when dividing it between pans to keep layers uniform.

Can I freeze the cake layers?

I wrap cooled layers tightly and freeze them for up to two months.

What frosting consistency works best?

I prefer a soft but stable frosting that spreads easily without sliding.

Can I color the cake batter?

I sometimes add gel food coloring to match a party theme.

How do I avoid a dry cake?

I avoid overmixing the batter and remove the cake from the oven as soon as it tests done.

What pan size works best?

I usually stick with two 9-inch round pans for even baking.

Conclusion

I keep this vanilla layer cake recipe in my collection because it is reliable, elegant, and endlessly adaptable. I enjoy serving it for special occasions knowing it always delivers great flavor and a beautiful presentation.