Simple Layer Cakes

Simple Layer Cakes

Simple Layer Cakes are a delightful way to celebrate any occasion! With fluffy layers of cake and rich buttercream frosting, they bring joy to gatherings and make everyday moments special. This recipe is perfect for both novice bakers and seasoned pros, as it provides a straightforward, step-by-step approach to creating a stunning dessert that’s sure to impress. Whether you’re crafting a classic vanilla version or a decadent chocolate creation, you’ll love how easy it is to whip up these delightful cakes.

Why You’ll Love This Recipe

One of the biggest advantages of making Simple Layer Cakes is their versatility. You can easily adapt the flavors and colors to suit any event, from birthdays to holidays or just a cozy family gathering. Plus, this recipe features ingredients that are commonly found in most kitchens, making preparation a breeze. Family-friendly and ideal for any skill level, this cake can be a fun baking project to enjoy with your kids. Not to mention, the satisfaction of creating a deliciously impressive dessert will have your loved ones raving!

Ingredients

For the Vanilla Cake:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk, room temperature

For the Chocolate Cake:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water

For the Buttercream Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 5-6 cups powdered sugar, sifted
• 3-4 tablespoons heavy cream or milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Food coloring (optional)

Step-by-Step Directions

For the Vanilla Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined.

6. Bake: Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cooling in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Chocolate Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

3. Combine Wet Ingredients: In a separate bowl, whisk together granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Slowly mix in the hot coffee or water.

4. Mix Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Bake: Divide the batter evenly into your prepared pans, smoothing the tops. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes before transferring to wire racks.

For the Buttercream Frosting

1. Beat Butter: In a large bowl, beat the room-temperature butter with an electric mixer until creamy and fluffy.

2. Incorporate Sugar: Gradually add powdered sugar, continuing to mix on low speed until it’s well incorporated. Increase to medium speed and mix until combined.

3. Add Cream and Flavoring: Add heavy cream, vanilla extract, and salt. Mix on high until fluffy. If necessary, adjust the consistency with additional powdered sugar or cream until you reach the desired texture.

4. Coloring (Optional): If desired, add food coloring and mix until the color is uniform.

To Assemble

1. Layer Cakes: Place one layer of the vanilla or chocolate cake on a serving plate or turntable.

2. Add Frosting: Spread a layer of buttercream frosting on top. Continue layering with the remaining cake layers and frosting.

3. Frost the Outside: Once all layers are stacked, apply a crumb coat (a thin layer of frosting) to seal in the crumbs. Chill for 30 minutes.

4. Final Frosting: Spread a generous layer of frosting over the entire cake. Use a spatula or cake scraper for an even finish.

5. Decorate: Add any additional decorations you desire, like sprinkles, fresh fruit, or edible flowers.

Tips & Tricks

• Baking Even Layers: To create even layers, use a kitchen scale to weigh your batter for each pan.
• Keep it Moist: Add a simple syrup (equal parts sugar and water boiled until dissolved) to brushed layers before frosting for added moisture.
• Creative Flavors: Don’t hesitate to experiment with different extracts (almond, lemon, etc.) or flavorings for unique spins on the classic recipe!
• Storage: Keep the assembled cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.

Serving Suggestions & Pairings

Serve your Simple Layer Cakes with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee, tea, or a glass of cold milk for a delightful treat. This cake is also fantastic with seasonal berries or a refreshing fruit salad on the side.

Nutritional Information

Approximate per slice (1/12 of cake, vanilla):

• Calories: 390
• Total Fat: 18g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 200mg
• Total Carbohydrates: 55g
• Dietary Fiber: 0g
• Sugars: 35g
• Protein: 4g

Storing Tips & Variations

To store your Simple Layer Cakes, simply place them in an airtight container. If you have leftover cake, wrap each slice individually in plastic wrap and store it in the refrigerator for up to a week, or freeze for up to three months. For variations, try incorporating flavors like lemon zest in the vanilla cake or adding chocolate chips to the batter for an extra treat.

Conclusion for Simple Layer Cakes

Simple Layer Cakes are not only visually stunning but also unbelievably delicious and rewarding to make. With endless possibilities for flavor combinations and decorations, this recipe invites you to get creative in the kitchen! Try your hand at baking this beautiful cake for your next celebration, or savor a slice after a cozy dinner. You won’t regret it!

FAQs

1. Can I use different cake pans?
Yes! You can use square or bundt pans, but adjust the baking time accordingly.

2. How can I make a gluten-free version?
Substitute the all-purpose flour with a gluten-free flour blend.

3. Can I make the cakes ahead of time?
Absolutely! You can bake, cool, and wrap the cakes in plastic wrap for up to 3 days, or freeze them for longer storage.

4. What if my cake layers dome?
If your cake layers rise too much in the center, simply level them with a serrated knife before frosting.

5. Can I use a different frosting?
Of course! Cream cheese frosting, ganache, or whipped cream are all excellent alternatives to buttercream.

Simple Layer Cakes

A delightful dessert featuring fluffy layers of cake and rich buttercream frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 390 kcal

Ingredients

  

For the Vanilla Cake

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature (2 sticks)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk, room temperature

For the Chocolate Cake

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water

For the Buttercream Frosting

• 1 1/2 cups unsalted butter, room temperature (3 sticks)
• 5-6 cups powdered sugar, sifted
• 3-4 tablespoons heavy cream or milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Food coloring (optional)

Instructions

 

For the Vanilla Cake

• Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
• Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined.
• Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cooling in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Chocolate Cake

• Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
• In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Slowly mix in the hot coffee or water.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Divide the batter evenly into your prepared pans, smoothing the tops. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes before transferring to wire racks.

For the Buttercream Frosting

• In a large bowl, beat the room-temperature butter with an electric mixer until creamy and fluffy.
• Gradually add powdered sugar, continuing to mix on low speed until it’s well incorporated. Increase to medium speed and mix until combined.
• Add heavy cream, vanilla extract, and salt. Mix on high until fluffy. If necessary, adjust the consistency with additional powdered sugar or cream until you reach the desired texture.
• If desired, add food coloring and mix until the color is uniform.

To Assemble

• Place one layer of the vanilla or chocolate cake on a serving plate or turntable.
• Spread a layer of buttercream frosting on top. Continue layering with the remaining cake layers and frosting.
• Once all layers are stacked, apply a crumb coat (a thin layer of frosting) to seal in the crumbs. Chill for 30 minutes.
• Spread a generous layer of frosting over the entire cake. Use a spatula or cake scraper for an even finish.
• Add any additional decorations you desire, like sprinkles, fresh fruit, or edible flowers.

Notes

Baking Even Layers: To create even layers, use a kitchen scale to weigh your batter for each pan. Keep it Moist: Add a simple syrup to brushed layers before frosting for added moisture. Creative Flavors: Experiment with different extracts or flavorings for unique spins.

Keyword Baking, Buttercream Frosting, chocolate cake, Layer Cake, Vanilla Cake