Nut-Free Classic Vanilla Layer Cake with Buttercream Frosting
Celebrate timeless baking with this Nut-Free Classic Vanilla Layer Cake with Buttercream Frosting, a perfect centerpiece for birthdays, special occasions, or simply treating yourself! This versatile recipe delivers a tender, fluffy crumb enhanced by the rich aroma of pure vanilla extract in both the cake and the creamy, whip-it-yourself buttercream frosting. Crafted without nuts, this dessert is a crowd-pleaser for those with dietary considerations, while retaining all the indulgent qualities of a classic vanilla cake. With straightforward steps, easily accessible ingredients, and just an hour from start to finish, this two-layer wonder creates beautiful, bakery-worthy results in your own kitchen. Decorate with flair or enjoy its minimalist elegance—either way, this classic cake is bound to be a family favorite!
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Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 1 tablespoon Pure vanilla extract
- 1 cup Whole milk
- 1.5 cups Unsalted butter, softened for frosting
- 4.5 cups Confectioners' sugar
- 1.5 teaspoons Pure vanilla extract for frosting
- 3 tablespoons Heavy cream
- 0.25 teaspoon Salt for frosting
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2
In a medium bowl, whisk together the flour, baking powder, and 0.5 teaspoon of salt. Set aside.
Step 3
In a large bowl, cream the 1 cup softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
Step 4
Add the eggs to the mixture one at a time, beating well after each addition. Mix in the 1 tablespoon of vanilla extract.
Step 5
Gradually add the flour mixture to the creamed mixture alternately with the milk, starting and ending with the flour. Mix until just combined.
Step 6
Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 7
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 9
To make the frosting, beat 1.5 cups of softened butter in a large bowl until creamy.
Step 10
Gradually add the confectioners' sugar, beating well after each addition.
Step 11
Add 1.5 teaspoons of vanilla extract, 3 tablespoons of heavy cream, and 0.25 teaspoon of salt. Beat at high speed for 3 minutes until the frosting is light and fluffy.
Step 12
If the frosting is too thick, add more heavy cream, 1 tablespoon at a time, until desired consistency is reached.
Step 13
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top.
Step 14
Place the second cake layer on top and spread frosting evenly over the top and sides of the cake.
Step 15
Decorate the cake as desired and serve.
Nutrition Facts
| Serving size | (2378.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9699.3 |
| Total Fat 525.8g | 0% |
| Saturated Fat 323.7g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 2109.9mg | 0% |
| Sodium 3337.0mg | 0% |
| Total Carbohydrate 1214.7g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 975.0g | |
| Protein 68.0g | 0% |
| Vitamin D 267.4IU | 0% |
| Calcium 583.5mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 1114.9mg | 0% |
Source of Calories