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Vanilla Cake With Buttercream

  • Author: Myles
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour + cooling time
  • Yield: 12 to 14 servings 1x


There is nothing better than this Vanilla Cake With Buttercream that has an outstanding vanilla flavor, not to mention the pillowy soft crumb, and the finishing touches of creamy vanilla buttercream.



Vanilla Cake:

3 2/3 c. cake flour

1 tsp baking powder

3/4 tsp baking soda

1 tsp salt

1 1/2 c. unsalted butter (softened to room temperature)

2 c. granulated sugar

3 large eggs (at room temperature)

2 egg whites (at room temperature)

1 tablespoon pure vanilla extract

1 1/2 c. buttermilk (at room temperature)

Vanilla Buttercream:

1 1/2 c. unsalted butter (softened to room temperature)

6 c. confectioner’s sugar

1/3 c. heavy cream (or whole milk)

1 1/2 tsp. pure vanilla extract

1/8 tsp. salt



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 3 cake pans (9-inch), line with parchment paper, and then grease the parchment paper.
  3. Start making the cake by whisking the salt, cake flour, baking soda, and baking powder together. Set aside.
  4. Beat the butter and sugar together using a stand mixer on high speed for about 3 minutes or until smooth and creamy.
  5. Still on high speed, beat in the 3 eggs, 2 egg whites, and vanilla extract until combined.
  6. At low speed, add the dry ingredients.
  7. Pour batter evenly on the cake pans.
  8. Bake the cakes for about 25 minutes or until they are cooked through.
  9. Allow cakes to cool completely.


  1. Beat the butter for about 2 minutes or until creamy in a large bowl using a handheld mixer on medium speed.
  2. While the mixer is running on low, add the milk, vanilla extract, salt, and confectioner’s sugar. Increase speed to high and beat for 2 minutes.

How to assemble:

  1. Create a flat surface by slicing a thin layer off the tops of the cakes using a long serrated knife. Put one cake layer on a serving plate, and cover the top with about 1 1/2 cups of frosting. Top with the second layer and evenly cover its top with frosting as well. Top with the third layer and cover with the remaining frosting.


  • When whisking all the ingredients for the cake, make sure that there are no lumps.
  • Before frosting and assembling, make sure that the cakes have cooled completely.
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