Go Back

Vanilla Layer Cake with Creamy Vanilla Frosting

Print Recipe Pin Recipe

Ingredients
  

For the Cake:

  • 1-¼ cups unsalted butter, softened
  • 2-½ cups granulated sugar
  • 5 large eggs, room temperature
  • 1-½ tbsp. pure vanilla extract
  • 3-¾ cups unbleached cake flour
  • 1-¾ tsp. baking powder
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • 1-½ cups whole buttermilk, room temperature

For the Creamy Vanilla Frosting:

  • 2 cups unsalted butter, softened
  • ½ tsp. kosher salt
  • 7-½ cups plus 1 tbsp. confectioners’ sugar
  • ½ cup heavy whipping cream
  • 1 tbsp. pure vanilla bean paste

Instructions
 

To prepare the cake:

  • Pre-heat the oven to 350°F.
  • Spray two 9-inch round cake pans with baking spray; dust pans with flour; line bottoms of pans with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy; 3 to 4 minutes, stopping to scrape sides of bowl.
  • Add eggs, one at a time, beating well after each addition; add vanill and beat to combine.
  • In a large bowl, whisk together flour, baking powder, salt and baking soda.
  • Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until well combined after each addition.
  • Divide batter between prepared pans; using a small offset spatula, smooth tops.
  • Forcefully tap pans on counter several times to evenly spread batter and release air bubbles.
  • Place in the pre-heated oven and bake until a wooden pick inserted in center comes out clean; about 35 minutes.
  • Remove from the oven, place on a wire racks and allow to cool for 10 minutes.
  • Remove cakes from the pans; allow to cool completely, parchment side down, on wire racks.
  • Level cake layers, if desired; discard parchment.
  • Place 1 cake layer on a serving plate.
  • Spoon 2-½ cups of the Creamy Vanilla Frosting into a large piping bag fitted with a ½-inch round piping tip.
  • Pipe frosting evenly over cake layer; smooth with a small offset spatula.
  • Place remaining cake layer on top.
  • Spoon another 2-½ cups of the frosting into a piping bag.
  • Pipe evenly over top of cake; using a small offset spatula, smooth into an even layer.
  • Spoon remaining frosting into a piping bag.
  • Pipe all over the sides of the cake; holding a bench scraper or a large offset spatula against sides of the cake, scrape off excess frosting until sides are smooth and layers are somewhat exposed.
  • Pile excess frosting on top of the cake; using the back of a spoon or a large offset spatula, spread and swirl frosting as desired.
  • Using a bench scraper or a large offset spatula held against the cake layers, scrape frosting one more time to give sides a smooth, finished look.

To prepare the frosting:

  • In the bowl of a stand mixer, fitted with the paddle attachment, beat butter and salt at medium speed until creamy; about 1 minute, stopping to scrape sides of bowl.
  • With mixer on low speed, gradually add confectioners’ sugar alternately with cream, beginning and ending with confectioners’ sugar, beating just until combined after each addition.
  • Beat in the vanilla bean paste.
  • Increase mixer speed to medium; beat until fluffy; about 2 minutes.
  • Recommendation is to use the frosting immediately.