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