Layered Vanilla Cake
This layered vanilla cake is 3 layers of fresh vanilla flavor. The cake is light and pairs perfectly with the smooth vanilla buttercream.
Servings: 10 slices
Ingredients
For the cake:
- 1 ½ cups salted butter room temperature
- 2 cups granulated sugar
- 1 tbsp vanilla extract
- 4 eggs room temperature
- 1 ½ cups buttermilk room temperature
- 3 ½ cups all-purpose flour
- 3 tbsp corn starch
- 1 tsp kosher salt
- 2 tsp baking powder
- 1 tsp baking soda
For the frosting:
- 1 ½ cups salted butter room temperature
- 5 cups powdered sugar
- 2 tsp vanilla extract
- ¼ cup heavy cream room temperature
- ½ tsp kosher salt
Instructions
For the cake:
- Preheat the oven to 350° and grease 3 9 inch cake pans. In the bowl of a stand mixer beat together the butter, sugar and vanilla extract for 3-5 minutes on medium high speed. Scrape down the sides with a spatula and add eggs and buttermilk, mixing to incorporate. With the mixer on low add the flour, corn starch, salt, baking powder and baking soda and mix until just incorporated.
- Evenly distribute the batter between the 3 prepared pans. Bake for 30 minutes, or until the middles bounce back or a knife inserted comes out clean. Allow to cool for 5 minutes in the pans before flipping onto a cookie rack to cool completely. Once cool and before frosting, chill the cakes in the freezer for 30 minutes.
For the frosting:
- Beat the butter, powdered sugar and vanilla on medium high speed for 3 minutes. Add in the heavy cream and salt and mix for 1 additional minute.
For assembly:
- Trim the dome of the cakes off and add about 1 cup of frosting between each layer. Add a thin base coat of frosting and return to the freezer for 20 minutes. Add about 1 cup of frosting to a piping bag fitted with a piping tip.
- Remove the cake from the freezer and spread on the rest of the buttercream, evenly smoothing the sides and top. Pipe on a border, slice and serve!