Vanilla Cake layered with velvety Vanilla Cream Frosting

Indulge in the sweet symphony of flavors with this heavenly Vanilla Cake layered with velvety Vanilla Cream Frosting!


• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups whole milk

For Vanilla Cream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup whole milk
• 2 tsp vanilla extract


. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
. While the cakes cool, prepare the Vanilla Cream Frosting by beating together butter, powdered sugar, milk, and vanilla extract until smooth and creamy.
. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Repeat with the remaining layers, then frost the sides and top of the entire cake.
. Decorate as desired and refrigerate for at least 30 minutes before serving

Leave a Comment