Layer Cake Recipe
American · Dessert · 60 min total
A classic American layer cake with moist vanilla sponge, creamy buttercream frosting, and your choice of filling. Perfect for birthdays and celebrations.
30
min prep
min prep
30
min cook
min cook
12
servings
servings
580
kcal/serving
kcal/serving
Ingredients
- 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, room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk, room temperature
- 1 1/2 cups unsalted butter, softened (for frosting)
- 5 cups powdered sugar
- 1/4 cup heavy cream
- 2 tsp vanilla extract (for frosting)
- 1/4 tsp salt (for frosting)
- 1/2 cup seedless raspberry jam or other filling (optional)
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat 1 cup butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in 1 tbsp vanilla.
- Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
- Divide batter evenly between pans. Bake 25-30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- For frosting: Beat 1 1/2 cups butter until creamy. Gradually add powdered sugar, then cream, 2 tsp vanilla, and 1/4 tsp salt. Beat until light and fluffy, about 4 minutes.
- Level cake tops with a knife if domed. Place one layer on a plate, spread with jam or filling if using, then top with 1 cup frosting. Place second layer on top.
- Frost top and sides with remaining frosting. Refrigerate 30 minutes before serving.
- Slice and serve.
Tips
- For a chocolate layer cake, replace 1/2 cup flour with cocoa powder.
- Cake can be stored in the refrigerator for up to 3 days.
- Let cake come to room temperature before serving for best texture.
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