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Classic Vanilla Layer Cake
A buttery, tender two-layer vanilla cake made by the classic creaming method.
Ingredients
| Volume | Grams |
|---|---|
| 2 1/2 cups all-purpose flour | 300 g |
| 2 1/2 tsp baking powder | 10 g |
| 1/2 tsp table salt | 3 g |
| 1 cup unsalted butter, softened | 226 g |
| 1 1/2 cups granulated sugar | 297 g |
| 4 large eggs, room temperature | 200 g |
| 2 tsp vanilla extract | 9.3 g |
| 1 cup milk, room temperature | 227 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F. Grease the pans, line the bottoms with parchment, and grease the parchment.
- Whisk the flour, baking powder and salt together.
- Beat the butter and sugar on medium-high for 3–4 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each, then beat in the vanilla.
- On low speed, add the dry mixture in three parts, alternating with the milk in two parts; mix only until smooth.
- Divide the batter between the pans and smooth the tops.
- Bake 25–30 minutes, until the cakes spring back when pressed lightly and a toothpick comes out clean.
- Cool 10 minutes in the pans, then turn out onto a rack and cool completely before frosting.
Tips
- Room-temperature butter, eggs and milk blend into a smoother batter.
- Weighing the batter into each pan gives evenly sized layers.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
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