This is the best vanilla layer cake; you’ll ever bake. Enough said.
I’m going to be completely honest with you; cakes are not my thing. Sure I’ve made them from time to time, and I pretty much consider they are rock stars, like this lemon cake and this vegan chocolate cake and this vanilla cake with chocolate ganache. But if you look closely at them they only have one layer. Yes, I’m a baker, and I used to be incredibly scared of attempting layer cakes.
So I stuck with cupcakes, and cookies and the occasional single layer cake and called it a day. But you know what? Life is meant to test your limits, to not stay in your comfort (cupcake) zone. Life is meant to learn new things, embrace new experiences and learn from your failures. So instead of stand with the “I don’t know how to make a cake” mindset I decided to push myself to learn something new, and fail along the way and create something that made me proud. The result of countless of pounds of flour lost, and smashed cakes, and dry cakes, and overbaked and underbaked cakes and cakes that were just bad, is this. The Very Best Vanilla Layer Cake you’ll ever have.
And that’s not because I did it, and I’m proud (I am), Its’ because it’s the single best layer cake I’ve ever had. Better than the ones they serve at bakeries, better than the ones my professional friends make (sorry friends I still love you!!) and better than any other thing I’ve ever tried.
But seriously this vanilla layer cake.
O M G this cake.
If you are only going to bake one cake in your entire life, you need to bake this one.
And if you are scared of failure and scared of bad layer cakes, then don’t be and bake this.
Because from heart to heart, this is fail proof
I frosted it with the ultimate vanilla frosting
- 1/2 Cup butter
- 1 teaspoon vanilla extract
- 1 1/2 Cup sugar
- 2 Cups flour
- 1 tablespoon baking powder
- 3 Eggs
- 1 Cup milk
- Preheat the oven to 350 degrees. Grease and flour 2 cake pans. Set aside.
- In a bowl beat together butter and sugar until light and fluffy. Add the vanilla extract and the eggs, one at a time, until they are fully incorporated (around 4 minutes)
- Mix in the baking powder and slowly add the flour beating until combined.
- Pour the milk and keep mixing until everything is well incorporated and there are no lumps left.
- Divide the batter between the 2 cake pans and take to the oven.
- Bake for 35 to 40 minutes or until done.
- take out of the oven and let it cool. Remove from the cake pan and place over cooling racks until it’s cold.
- Frost with vanilla frosting and serve.
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