Vanilla Layer Cake (Stays Moist for Days)
This is now my go-to vanilla cake recipe.I love the strong vanilla flavor, the slight tang from the buttermilk, and the fine, tender crumb that stays moist for days. It pairs beautifully with Swiss meringue buttercream or a classic vanilla buttercream frosting.
Servings: 12 servings
Calories: 521kcal
Equipment
- 2 9x2-inch round cake pans
- Parchment Paper (Rounds)
Ingredients
Vanilla Layer Cake
- 5 large (250 grams) eggs room temperature
- 1 cup (240 ml) buttermilk room temperature (divided:1 /4 cup for egg mixture, 3/4cup for batter)
- 2 teaspoons pure vanilla extract
- 3 cups (342 grams) cake flour sifted
- 2 cups (400 grams) granulated sugar
- 3 teaspoons (12 grams) baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 1 cup (227 grams) unsalted butter room temperature (65–68°F)
Instructions
Mise en Place
- Before you begin, set out the butter, eggs, and buttermilk to come to room temperature. This takes about 30–45 minutes. Room temperature ingredients are critical for the reverse creaming method — cold butter will not properly coat the flour, and cold eggs or buttermilk can cause the batter to curdle.
Prep the Cake Pans
- Preheat the oven to 350°F.
- Generously butter the interior of two 9x2-inch round cake pans, making sure to coat the sides all the way to the top edge. Add 1–2 tablespoons of flour to each pan and tilt and rotate the pan to evenly coat all buttered surfaces. Tap out any excess flour over the sink.
- Cut two rounds of parchment paper to fit the bottom of each pan and press them in. Spray the parchment paper with baking spray. The combination of buttered and floured sides plus sprayed parchment ensures clean release after baking.
Make the Cake
- Prepare the egg mixture: Crack 5 eggs into a large bowl or liquid measuring cup. Add ¼ cup (60 ml) of the buttermilk and the vanilla extract. Whisk together until well combined. Set aside.
- Place the sifted flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 30 seconds to combine.
- Add the butter and the remaining 3/4 cup (180 ml) of buttermilk to the dry ingredients. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and mix for 90 seconds. The batter will become smooth, thick, and creamy.
- Scrape the sides and bottom of the bowl thoroughly with a silicone spatula, and scrape the paddle attachment as well.
- With the mixer on medium speed, add the egg mixture in three equal batches, mixing for about 20 seconds after each addition until completely incorporated. After the second batch, stop to scrape the sides and bottom of the bowl. After the final addition, scrape the bottom of the bowl once more, then mix on medium speed for a final 20 seconds.
Bake the Cake
- Weigh the batter and divide it evenly between the two prepared pans, about 710 grams per pan. Smooth the tops with an offset spatula.
- Bake at 350°F for 30–35 minutes. The layers are done when they are golden brown on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs. For precision, use an instant-read thermometer — the internal temperature should read 202°F.
- Remove the pans from the oven and place on a wire rack. Cool in the pans for 10 minutes.
- Lightly spray the wire rack with nonstick cooking spray. Invert each cake layer onto the rack and allow to cool completely before frosting, at least 1–2 hours.
Frost the Cake
- While the cake is cooling make the Swiss meringue buttercream frosting.
- Place one cake layer on a cake board or plate. Add 1-1/2 cups of frosting for the center and evenly spread across the layer. Place the second cake layer on top. Crumb coat the cake by spreading a thin layer of frosting over the entire layer of the cake to lock in the crumbs. This technique will prevent cake crumbs from getting mixed into the final frosting. Frost the cake with the remaining frosting.
Storing the Cake
- Unfrosted layers: If making the cake layers a day ahead, wrap each cooled layer tightly in two layers of plastic wrap and store at room temperature. The high-ratio formula keeps the layers moist for up to 2 days.
- Frosted cake: Once frosted, the cake can sit at room temperature in a cake container for up to 2 days if Swiss meringue buttercream or American buttercream is used. For best flavor and texture, consume within 2–3 days of frosting.
Notes
Frosting for the Cake: I like this cake with Swiss meringue buttercream, but you can also use vanilla buttercream frosting.
Cake flour: Cake flour’s lower protein content (6–8% vs. 10–12% for all-purpose) and chlorination produce a finer, more uniform cell structure than all-purpose flour. During testing, cake flour consistently delivered a tighter, more even crumb and a slightly taller layer. Do not substitute all-purpose flour without adjusting the recipe.
Buttermilk: Buttermilk contributes more than subtle tang. Its acidity tenderizes gluten, and reacts with the baking powder to produce a fine crumb. If you don't have buttermilk, you can use an equal amount of whole milk, but you will have a more open, coarser crumb.
Eggs: This recipe uses 5 eggs (250 grams) for improved flavor and moisture retention. The lecithin in the yolks binds water into the crumb structure, keeping the cake moist and tender through day three. Weigh your eggs for accuracy — a standard large egg weighs approximately 50 grams (20 grams for the yolk and 30 grams for the egg white).
Measuring ingredients: Use a kitchen scale for all ingredients, particularly the flour and eggs. Flour is especially prone to measurement error when scooped by volume — a packed cup can contain significantly more than the intended weight, which will throw off the high-ratio balance this recipe depends on.
Room temperature ingredients: Room temperature butter (65–68°F), eggs, and buttermilk are essential for the reverse creaming method. Cold butter will not properly coat the flour during the initial mixing stage. Cold eggs or buttermilk added to the batter can break the emulsion and cause curdling. Plan ahead and set your ingredients out 30–45 minutes before you begin.
Nutrition
Calories: 521kcal | Carbohydrates: 83g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 25mg | Potassium: 93mg | Fiber: 1g | Sugar: 41g | Vitamin A: 529IU | Calcium: 37mg | Iron: 1mg