This vanilla round cake is a tender, buttery two-layer cake made with pantry staples, then finished with a simple vanilla buttercream. It is a useful starting point for birthdays and other gatherings because the batter bakes evenly in two round pans and the frosting is easy to customize.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 1/2 teaspoons (10 g) baking powder
- 1/2 teaspoon (3 g) fine salt
- 1 cup (226 g) unsalted butter, softened but not melted
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs (about 200 g without shells), at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) whole milk, at room temperature
- 1 1/2 cups (340 g) unsalted butter, softened, for the frosting
- 5 cups (600 g) powdered sugar, sifted if lumpy
- 1 1/2 teaspoons (7.5 ml) vanilla extract, for the frosting
- 3–5 tablespoons (45–75 ml) whole milk or cream, for the frosting
- 1/8 teaspoon (about 0.75 g) fine salt, for the frosting
Instructions
- Prepare the pans and oven. Set a rack in the center of the oven and heat it to 350°F (177°C). Grease two 8-inch (20 cm) round cake pans, line their bottoms with parchment rounds, then lightly grease the parchment. Measure the flour by spooning it into the cup and leveling the top, rather than scooping directly from the bag; compacted flour can make the cake dry. Let the butter, eggs, and milk come to room temperature so the batter combines smoothly.
- Combine the dry ingredients. Whisk the flour, baking powder, and salt together in a medium bowl until the baking powder is distributed throughout. This quick step helps avoid pockets of leavener and makes it easier to mix the cake without overworking the batter later.
- Cream the butter and sugar. In a large bowl, beat 1 cup (226 g) softened butter and the granulated sugar with a hand mixer or stand mixer on medium speed for about 3 minutes, scraping the bowl once. The mixture should look paler and fluffy, not greasy or melted. Add the eggs one at a time, beating after each addition, then mix in the 2 teaspoons (10 ml) vanilla.
- Finish the batter. Add about one-third of the flour mixture and mix on low just until most of it disappears. Mix in half the milk, then another third of the flour, the remaining milk, and the remaining flour. Scrape the bowl and fold gently until no dry streaks remain. A few small lumps are preferable to beating the batter until tough. Divide it evenly between the pans and smooth the tops.
- Bake the layers. Bake for about 28 minutes, rotating the pans once after roughly 18 minutes if your oven has hot spots. The cakes are ready when the centers spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few dry crumbs. USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes; a fully baked cake should exceed that threshold. Avoid opening the oven during the first 20 minutes, since a sudden drop in temperature can affect the rise.
- Cool completely. Set the pans on a rack for 15 minutes. Run a thin knife around each edge, turn the cakes out, peel away the parchment, and place the layers right side up on the rack. Let them cool for about 45 minutes, until the centers and bottoms are no longer warm. Frosting warm cake will soften the buttercream and can make the layers slide.
- Make the buttercream. Beat the remaining 1 1/2 cups (340 g) softened butter in a clean bowl until smooth, about 2 minutes. Add the powdered sugar in several additions on low speed, then beat in the 1 1/2 teaspoons (7.5 ml) vanilla, 1/8 teaspoon salt, and 3 tablespoons (45 ml) milk or cream. Beat for 2 minutes until fluffy. Add more liquid a teaspoon at a time if it is too stiff; if it becomes too soft, mix in a little more powdered sugar.
- Fill and frost. If either layer has a pronounced dome, level it with a serrated knife after it is completely cool. Put one layer on a plate or cake stand and spread about one cup of buttercream over it. Set the second layer on top, then spread a thin coat of frosting over the top and sides to catch loose crumbs. Chill for 10 minutes if convenient, then cover with the remaining frosting. For the neatest slices, use a sharp knife wiped clean between cuts.
Tips
- Measure flour gently. Too much flour is a common reason round cakes turn dense. If using a scale, weigh it; if using cups, fluff the flour first, spoon it into the cup, and level without packing it down.
- Use softened, not melted, butter. Butter should give slightly when pressed but still hold its shape. If it is oily or nearly liquid, it will not trap air properly during creaming; chill it briefly until it firms up.
- Keep the layers even. Weigh the filled pans if you have a kitchen scale, or divide the batter by eye and check that it reaches a similar depth in each pan. Different pan sizes change the baking time, so begin checking early if using pans other than 8 inches.
- Make frosting adjustments gradually. Add milk a teaspoon at a time and powdered sugar a few tablespoons at a time. A frosting that is too loose can slide off the cake, while one that is too firm may tear the surface as you spread it.
Serving Suggestions
Serve the cake at room temperature so the crumb is soft and the buttercream is easy to cut. If it has been chilled, allow about 30–45 minutes on the counter before slicing; a chilled cake is easier to transport, but the buttercream tastes and spreads better once it has softened slightly. Pair slices with fresh berries, sliced peaches, or a small bowl of lightly sweetened fruit. Coffee, tea, and cold milk are simple drinks that suit the vanilla flavor without competing with it.
For a celebration, add candles or a modest scattering of sprinkles just before serving. For a less formal dessert, leave the sides lightly frosted rather than perfectly smooth, or serve smaller wedges with extra fruit. This cake is rich enough to stand on its own, so additional sauces are optional rather than necessary.
Variations
Lemon vanilla cake: Add 1 tablespoon (6 g) finely grated lemon zest to the butter and sugar as you cream them. The zest gives the cake a fresh citrus aroma without changing the liquid balance. A little lemon juice can be added to the frosting, but use it in place of some of the milk rather than adding it on top of the full amount.
Chocolate version: Replace 1/2 cup (60 g) of the flour with 1/2 cup (42 g) unsweetened cocoa powder. Whisk the cocoa thoroughly with the remaining dry ingredients, and add 1–2 tablespoons (15–30 ml) extra milk if the batter seems noticeably thicker. The result will be a cocoa-flavored cake, not a dark, intensely chocolate cake.
Berry filling: Spread a thin layer of seedless jam or thick fruit preserves over the buttercream between the layers, leaving a 1/2-inch (1 cm) border clear around the edge. That border helps keep the filling from squeezing out when the top layer is added. Use a moderate amount; a wet or generous filling can make the layers slide.
Different frosting: Use a tangy cream cheese frosting if you prefer less sweetness, but keep the frosted cake refrigerated and allow it to soften slightly before serving. You can also decorate the vanilla buttercream with toasted coconut, chopped nuts, or sprinkles. Add toppings while the frosting is still soft so they adhere.
Storage and Reheating
Because this cake is frosted with buttercream made from butter and milk, refrigerate leftovers within 2 hours. Store covered in a cake carrier or under a cake dome for up to 4 days in the refrigerator. To keep the cut surface from drying out, press a piece of plastic wrap against it before covering the cake. Let individual slices stand at room temperature for about 30 minutes before serving; cake is not usually reheated, since warming can melt the frosting.
For longer storage, freeze unfrosted, cooled layers tightly wrapped in plastic wrap and then foil for up to 2 months. Thaw them still wrapped in the refrigerator overnight or at room temperature for a few hours, then frost once they are fully thawed. Frosted slices can also be frozen on a tray until firm, wrapped well, and stored for up to 1 month; thaw in the refrigerator and then briefly at room temperature. Do not leave the cake out for extended periods, especially in a warm room.
Frequently Asked Questions
Can I bake this cake in one deep round pan?
Two pans are the most reliable choice for this recipe. A single deep pan changes how heat reaches the center and may leave the outside overbaked before the middle is done. If you only have one 8-inch pan, bake the layers one at a time, keeping the remaining batter covered at room temperature while the first layer bakes.
Can I use 9-inch round pans instead?
Yes. The layers will be thinner, so begin checking them around 22 minutes rather than assuming they need the full 28. Keep the oven temperature the same and use the spring-back and toothpick checks for doneness. Because thinner layers can dry out more quickly, remove them as soon as the center is baked through.
Why did my cake sink in the middle?
A sunken center often means the cake was underbaked, the oven door was opened too early, or the baking powder was old. Check that the oven has reached temperature before the pans go in, avoid disturbing the cake during the first 20 minutes, and test the center rather than relying only on browned edges.
Can I make the cake layers ahead?
Yes. Cool them completely, wrap each layer well, and refrigerate for up to 2 days or freeze for up to 2 months. Chilled layers are often easier to frost because they are firmer, but they should not be wrapped while warm; trapped steam can make the surface damp.
Can I use salted butter?
Yes. Use the same amounts, but omit the 1/2 teaspoon salt in the cake and the 1/8 teaspoon in the frosting. Salt levels vary between butter brands, so taste the frosting before adding any extra salt. The cake may taste slightly different from a batch made with unsalted butter, but the recipe will still work.
How do I keep the layers from sliding?
Make sure the cake layers are completely cool and the frosting is thick enough to hold its shape. If the layers are domed, level them, and avoid putting a loose or watery filling between them. For a warm room or a tall celebration cake, chill the assembled cake briefly before finishing the outside and keep it cool until serving.
Related
- Low-Carb Pork Chops with Creamy Garlic Pan Sauce
- Pork Chop Recipe with McCormick Seasoning and Pan Sauce
- Grilled Pork Chop Recipes with a Smoky, Easy Dry Rub
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).