Sometimes a simple slice of cake can turn an ordinary afternoon into a small celebration. This vanilla cake with vanilla buttercream filling is just that kind of treat—classic, moist, and layered with the kind of frosting that feels like a gentle hug.
I remember the last time I made this cake, the kitchen smelled like a cozy bakery, somewhere between warm vanilla and fresh butter. I was halfway through beating the buttercream when the phone rang, and I got distracted—forgot to lower the mixer speed at first, so the powdered sugar puffed out like a tiny cloud. It was a bit messy, but honestly, that little chaos made the moment more real. When the cake finally came together, the layers weren’t perfectly even, and that was just fine. It felt homemade in the best way, and the first bite melted all those little mishaps away.
- The texture of the cake is tender and moist, not overly dense, making it easy to enjoy without feeling weighed down.
- The vanilla buttercream is rich but not too sweet—balanced enough to complement the cake without stealing the show.
- It’s simple—and that’s kind of the point. No complicated flavors, just pure vanilla goodness.
- The recipe takes about an hour, which feels just right for a leisurely baking afternoon, not rushed.
If you’re worried about the frosting being too rich, you can always adjust the milk to get a lighter spread. I usually add a splash more if it looks too thick, but it depends on your mood, really.
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Vanilla Cake with Vanilla Buttercream Filling
- Total Time: 1 hour
- Yield: 12 1x
Description
A classic and moist vanilla cake layered with a rich and creamy vanilla buttercream filling, perfect for any celebration or dessert craving.
Ingredients
2 1/2 cups (312g) all-purpose flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (227g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240ml) whole milk, at room temperature
1 1/2 cups (340g) unsalted butter, softened (for filling)
5 cups (600g) powdered sugar, sifted (for filling)
2 teaspoons pure vanilla extract (for filling)
2–3 tablespoons (30-45ml) whole milk (for filling)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then run a knife around the edges, invert the cakes onto wire racks, remove the parchment paper, and cool completely.
To prepare the vanilla buttercream filling, beat the softened butter in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed until combined. Add the vanilla extract and 2 tablespoons of whole milk, then beat on high speed for 3 minutes until light and fluffy. Add more milk if needed to reach a spreadable consistency.
Place one cake layer on a serving plate. Spread about half of the buttercream evenly over the top.
Place the second cake layer on top and spread the remaining buttercream over the top and sides as desired.
Serve immediately or refrigerate until ready to serve. Bring to room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Don’t stress about fancy equipment for this one; a simple mixer and a couple of round pans are all you need. When it comes to serving, this cake pairs wonderfully with a cup of tea or coffee—especially when you slice it somewhere between breakfast and lunch, or during that mid-afternoon lull. If you want to mix it up, you might try adding a bit of lemon zest to the batter for a subtle twist, though I haven’t tested it thoroughly yet. Another time, I considered swapping the vanilla extract in the filling for almond, but wasn’t sure if it would overpower the cake. You could also turn this into cupcakes if you’re feeling impatient about waiting for layers to cool, but that’s a whole different kind of fun.
FAQ
Can I make this cake ahead of time? Yes, it actually tastes better after resting a day in the fridge. Just bring it back to room temperature before serving.
Is this recipe suitable for beginners? Absolutely. The steps are straightforward, and the results are forgiving if you aren’t perfect.
How do I store leftovers? Cover it well and keep it in the fridge for up to four days. The buttercream keeps it moist.
Can I freeze it? Yes, but I’d recommend freezing the cake layers separately from the frosting for best texture.
When life calls for a little sweetness, this vanilla cake with vanilla buttercream filling is exactly the kind of comfort you want waiting on your countertop. Go ahead, bake it, savor it, and maybe save a slice for later—you deserve that.