Indulge in this layer cake topped with rich buttercream—a vanilla lover’s dream. I use pure vanilla extract for the best flavor. —Michelle Dorsey, Wilmington, Delaware,
- 3/4 cup unsalted butter, softened
- 1-1/2 cups sugar
- 3 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 2-1/3 cups cake flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 1 cup unsalted butter, softened
- 3 teaspoons clear vanilla extract
- 2-1/2 cups confectioners’ sugar
- Optional: Colored sprinkles or nonpareils
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.
Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
1 slice: 420 calories, 22g fat (13g saturated fat), 89mg cholesterol, 171mg sodium, 54g carbohydrate (38g sugars, 0 fiber), 3g protein.