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Moist Vanilla Layer Cake

A delightful treat that combines fluffiness with a rich, buttery flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 1/2 cups 2 1/2 cups all-purpose flour Creates a light and fluffy texture.
  • 2 1/2 tsp 2 1/2 tsp baking powder Acts as the leavening agent.
  • 1/2 tsp 1/2 tsp salt Balances the sweetness.
  • 3/4 cup 3/4 cup unsalted butter, room temperature Adds creamy richness.
  • 1/4 cup 1/4 cup vegetable oil Contributes moisture.
  • 1 1/2 cups 1 1/2 cups sugar Sweetens the cake.
  • 1 tbsp 1 tbsp vanilla extract Infuses aromatic vanilla notes.
  • 4 large 4 large eggs, room temperature Provides structure.
  • 1 1/4 cups 1 1/4 cups milk, room temperature Adds moisture.
For the frosting
  • 2 1/2 cups 2 1/2 cups unsalted butter, room temperature Base for rich frosting.
  • 10 cups 10 cups powdered sugar Sweetens and creates silky texture.
  • 1 tbsp 1 tbsp vanilla extract Compliments the cake flavor.
  • 6-8 tbsp 6-8 tbsp heavy cream Achieves right frosting consistency.
  • 1 pinch Pinch of salt Enhances flavor.
  • Sprinkles, for decorating Adds a fun, festive touch.

Method
 

Preparation
  1. Prepare the cake pans by lining the bottoms with parchment paper and greasing the sides. Preheat your oven to 350°F (176°C).
  2. In a medium bowl, mix the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter, sugar, vegetable oil, and vanilla extract until light and fluffy, about 2–3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  5. Add half of the dry mixture to the butter mixture, stirring gently. Gradually add the milk and mix until well blended.
  6. Fold in the remaining dry ingredients until the batter is smooth, being careful not to over mix.
Baking
  1. Divide the batter evenly between the prepared cake pans and bake for 22–25 minutes.
  2. Cool the cakes in pans for 2–3 minutes, then transfer to wire racks to cool completely.
Frosting
  1. In a large bowl, beat the room-temperature butter until smooth. Gradually add half of the powdered sugar, mixing until well incorporated.
  2. Add the vanilla extract, 4-5 tablespoons of heavy cream, and a pinch of salt, mixing until smooth.
  3. Add the remaining powdered sugar, mixing well. Adjust consistency with additional cream as needed.
Assembly
  1. Trim the tops of the cooled cakes if domed, then place the first layer on a serving plate and frost the top with 1 cup of frosting.
  2. Repeat with the second layer, adding another cup of frosting, then top with the final layer and frost the entire outside.
  3. Decorate with sprinkles and use a piping bag to create swirls of frosting on top.

Notes

For extra moistness, brush cake layers with simple syrup after baking. Store in an airtight container and best enjoyed within 3–4 days. Freeze for up to 2 months when tightly wrapped.