This classic vanilla layer cake, adorned with the school’s crest or colors, is the perfect centerpiece for celebrating 160 years of educational excellence. It’s a moist, tender crumb cake with a rich, buttery flavor, frosted with a silky vanilla buttercream that holds up beautifully to decorating. This recipe is designed to be both impressive and foolproof, ensuring a stunning and delicious cake for this momentous occasion.
Ingredients
- 3 cups (360 g) cake flour, plus more for pans
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (5 g) salt
- 1 cup (226 g) unsalted butter, at room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 1/4 cups (300 ml) whole milk, at room temperature
- 1 1/2 cups (340 g) unsalted butter, at room temperature (for frosting)
- 6 cups (720 g) powdered sugar (for frosting)
- 1/4 cup (60 ml) heavy cream (for frosting)
- 2 teaspoons (10 ml) vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Food coloring (optional, for school colors)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch (23 cm) round cake pans. Line the bottoms with parchment paper rounds for easy release.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the 1 cup of butter and sugar together until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, starting and ending with the flour. Mix just until combined after each addition. Do not overmix.
- Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and pulling away from the sides of the pans.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is crucial – the cakes must be completely cool before frosting.
- While the cakes cool, make the frosting. In a large bowl, beat the 1 1/2 cups of butter until creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the heavy cream, vanilla extract, and pinch of salt. Beat on high speed for 2-3 minutes until light and fluffy. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
- Once the cakes are cool, level the tops with a serrated knife if they have domed. Place one layer on a serving plate or cake stand. Spread a generous amount of frosting over the top. Repeat with the second and third layers.
- Frost the top and sides of the cake with the remaining buttercream. Use a bench scraper or offset spatula for a smooth finish. If desired, tint a portion of the frosting with food coloring to pipe the school’s initials, crest, or a “160” number on top. Decorate with sprinkles or edible glitter in school colors.
Tips
- Room Temperature Ingredients: For the best texture, ensure your butter, eggs, and milk are at room temperature before you begin. This creates a smooth, well-emulsified batter that rises evenly.
- Don’t Overmix: Once you add the flour, mix just until it’s incorporated. Overmixing develops gluten, which results in a tough, dense cake instead of a tender crumb.
- Leveling the Cake: If your cake layers have domed tops, use a serrated knife to slice off the dome. This ensures your finished cake is level and stable.
- Substitutions: If you don’t have cake flour, you can make a substitute: measure 3 cups of all-purpose flour, then remove 6 tablespoons and replace with 6 tablespoons of cornstarch. Sift well.
Serving Suggestions
Serve this cake as the centerpiece at your school’s 160th anniversary celebration. Pair it with scoops of vanilla bean ice cream or a dollop of fresh whipped cream. For a festive touch, offer a selection of fresh berries on the side. This cake is perfect for a large gathering, as it slices neatly and serves 16 people generously.
Variations
- Chocolate Layer Cake: Replace 1/2 cup (50 g) of the cake flour with 1/2 cup (50 g) of unsweetened cocoa powder for a chocolate version. Use chocolate buttercream or ganache for the filling and frosting.
- Lemon Cake: Add 2 tablespoons of lemon zest and 2 tablespoons of lemon juice to the batter. Use a lemon buttercream (add 2 tablespoons of lemon juice instead of the vanilla in the frosting).
- Cupcakes: This recipe can be used to make about 24 cupcakes. Bake for 18-20 minutes at 350°F (175°C).
- Fruit Filling: Spread a layer of raspberry or strawberry preserves between the cake layers before frosting for a fruity surprise.
Storage and Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days – bring to room temperature before serving for best flavor and texture. The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting. Frosted cake can also be frozen for up to 1 month; thaw in the refrigerator overnight. This cake is best served at room temperature, so no reheating is necessary.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, you can, but the texture will be slightly denser. To make a cake flour substitute, remove 2 tablespoons of all-purpose flour from each cup and replace with 2 tablespoons of cornstarch. Sift together well.
How far in advance can I make this cake? You can bake the cake layers up to 2 days ahead and store them, tightly wrapped, at room temperature. The frosting can also be made 2 days ahead and refrigerated; let it come to room temperature and re-whip before using. The assembled cake is best enjoyed within 2 days.
Why did my cake sink in the middle? This can happen if the oven door is opened too early during baking, if the batter is overmixed, or if the cake is underbaked. Make sure your oven is at the correct temperature and avoid opening the door until the minimum baking time has passed.
How do I get a smooth finish on my buttercream? Use an offset spatula and a bench scraper. Apply a thin “crumb coat” of frosting first, chill the cake for 15 minutes, then apply the final layer of frosting. Dip your spatula in hot water, dry it, and use it to smooth the frosting for a flawless finish.
Can I use this recipe to make a sheet cake? Absolutely. For a 9×13-inch sheet cake, bake at 350°F (175°C) for 30-35 minutes. You’ll have a single layer, so you can halve the frosting recipe or keep it full for a thicker layer.
How do I transport this cake safely? Place the frosted cake on a sturdy cake board. Use a non-slip mat under the board in your car. Keep the cake level and away from direct sunlight or heat. If traveling a long distance, refrigerate the cake for an hour before transport to firm up the frosting.
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