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Two-layer vanilla cake with pale buttercream swirls on a white stand for a birthday table

Soft Vanilla Cake with Easy Buttercream Frosting

Two butter-based vanilla cake layers baked in 9-inch pans, cooled, and topped with alcohol-free vanilla buttercream. This untested draft requires a kitchen trial before publication.
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Prep Time 25 minutes
Cook Time 35 minutes
1 hour
Total Time 2 hours
Servings: 12 (1 frosted slice)
Course: Dessert
Cuisine: American-style baking
Calories: 588
Ingredients Equipment Method Notes

Ingredients
  

Cake layers
  • 2 3/4 cups 330 g all-purpose flour
  • 1 1/2 cups 300 g granulated sugar
  • 3/4 cup 170 g unsalted butter, softened
  • 3 large eggs room temperature
  • 1 cup 244 g whole milk, room temperature
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 tablespoon alcohol-free vanilla flavoring
Buttercream
  • 1 cup 227 g unsalted butter, softened
  • 3 cups 360 g powdered sugar, sifted if lumpy
  • 2 tablespoons 30 g whole milk
  • 1 teaspoon alcohol-free vanilla flavoring
  • 1/8 teaspoon fine salt

Equipment

  • Two 9-inch round cake pans with 2-inch sides
  • electric mixer
  • Digital kitchen scale
  • wire cooling racks
  • Offset spatula
  • Parchment rounds

Method
 

  1. Bring butter, eggs, and milk toward room temperature. Butter should dent under a finger but not look greasy.
  2. Preheat oven to 350°F. Grease two 9-inch round pans, line bottoms with parchment, grease paper, and measure the ingredients.
  3. Whisk flour, baking powder, and salt for 30 seconds until even with no clumps.
  4. Cream 3/4 cup butter and granulated sugar on medium for 3 to 4 minutes, scraping once, until pale and fluffy.
  5. Add eggs one at a time, beating 20 seconds each, then 1 tablespoon vanilla flavoring for 10 seconds, until creamy.
  6. On low, alternate dry mix in three additions with 1 cup milk in two additions for about 90 seconds, stopping when flour streaks disappear.
  7. Divide between prepared pans, level for about 1 minute, and check that surfaces are even.
  8. Bake at 350°F for 30 to 35 minutes, checking at 30 minutes, until centers spring back and toothpicks have moist crumbs, not wet batter.
  9. Cool 15 minutes in pans and 45 minutes on racks until layers are cool and dry.
  10. Beat 1 cup butter for 2 minutes, gradually add powdered sugar and beat 2 minutes, then add 2 tablespoons milk, 1 teaspoon vanilla, and 1/8 teaspoon salt for 1 minute until soft peaks form.
  11. Spread one third of frosting between layers and coat top and sides with remaining frosting for about 5 minutes until cake stands level and swirls hold.

Notes

Use alcohol-free vanilla flavoring, not conventional alcohol-based extract; check its label.
Storage: Refrigerate frosted cake up to 4 days; freeze unfrosted layers up to 2 months or frosted slices up to 1 month.