Classic Vanilla Buttercream Frosted Cake

Creating a beautifully frosted cake is part science, part art, and completely achievable at home. This recipe walks you through creating a tender vanilla cake paired with silky buttercream frosting that rivals any professional bakery. Whether you're celebrating a special occasion or simply craving something sweet, this classic recipe will become your go-to.

Essential Tips for Success

• Room temperature ingredients are crucial
• Level and cool cakes completely before frosting
• Use a cake turntable for easier frosting
• Crumb coat before final frosting

Ingredients

For the Vanilla Cake:

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

For the Buttercream Frosting:

• 1 1/2 cups unsalted butter, room temperature
• 6 cups powdered sugar
• 1/3 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Instructions

For the Cake:

1. Prepare
   • Preheat oven to 350°F (175°C)
   • Grease and line two 9-inch cake pans
   • Sift together flour, baking powder, and salt
2. Make the Batter
   • Cream butter and sugar until light and fluffy (about 5 minutes)
   • Add eggs one at a time, beating well after each
   • Mix in vanilla extract
   • Alternate adding flour mixture and milk, beginning and ending with flour
3. Bake
   • Divide batter between prepared pans
   • Bake for 25-30 minutes until a toothpick comes out clean
   • Cool in pans for 10 minutes, then remove to wire racks

For the Buttercream:

1. Prepare the Frosting
   • Beat butter until creamy (about 3 minutes)
   • Gradually add powdered sugar
   • Mix in cream, vanilla, and salt
   • Beat until light and fluffy (5-7 minutes)

Assembly and Frosting:

1. Level the Cakes
   • Once completely cool, trim cake tops if domed
   • Split each layer horizontally if desired
2. Stack and Crumb Coat
   • Place first layer on cake board
   • Spread frosting between layers
   • Apply thin crumb coat
   • Chill for 15-20 minutes
3. Final Frosting
   • Apply final coat of frosting
   • Smooth sides and top
   • Decorate as desired

Pro Tips for Perfect Results

1. Room Temperature Ingredients: This ensures everything combines smoothly and results in a tender cake.
2. Proper Mixing: Don't overmix the batter once you start adding flour - this develops gluten and makes the cake tough.
3. Even Layers: Use a scale to divide batter equally between pans.
4. Smooth Frosting: Hold bench scraper vertically against cake while rotating turntable for perfect sides.

Frequently Asked Questions

Q: Why did my cake sink in the middle? A: Common causes include opening the oven door too soon, overmixing the batter, or expired leavening agents. Always test baking powder freshness before using.

Q: How do I prevent air bubbles in my frosting? A: Beat buttercream on low speed after incorporating ingredients, then mix by hand with a spatula to remove air bubbles. This creates a smoother finish.

Q: Can I make this ahead of time? A: Yes! Unfrosted cake layers can be wrapped and frozen for up to 2 months. Buttercream can be refrigerated for 1 week or frozen for 3 months.

Q: Why is my buttercream grainy? A: This usually happens when the powdered sugar isn't fully incorporated. Beat longer and add cream gradually until smooth.

Q: How do I transport a frosted cake? A: Chill the cake thoroughly first. Use a cake box or carrier, and keep it level during transport. Place non-slip mats under the cake board.

Q: Can I use salted butter? A: While possible, unsalted butter is preferred as it allows better control over the final taste. If using salted butter, omit additional salt.

Storage Tips

• Unfrosted layers: Wrap well in plastic wrap and store at room temperature for up to 2 days
• Frosted cake: Keeps at room temperature for 3-4 days covered
• Refrigerate if using perishable fillings or in warm weather
• Remove from refrigerator 2 hours before serving for best taste and texture

Variations

Flavors:

• Add almond extract for subtle nutty flavor
• Replace some vanilla with citrus zest
• Use different extracts in frosting
• Add food coloring for themed cakes

Decorating Ideas:

• Pipe rosettes around top edge
• Create textured sides with cake comb
• Add sprinkles or edible flowers
• Drip ganache for elegant finish

Troubleshooting Guide

Common Issues:

1. Crumbly Cake
   • Solution: Don't overbake; check doneness early
   • Use room temperature ingredients
   • Measure flour correctly (spoon and level)
2. Buttercream Too Soft
   • Solution: Add more powdered sugar
   • Chill briefly if needed
   • Avoid overbeating
3. Uneven Layers
   • Solution: Use cake strips around pans
   • Rotate pans halfway through baking
   • Level cakes when cool

Remember, creating a beautiful frosted cake takes practice. Don't be discouraged if your first attempt isn't perfect - even professional bakers started somewhere! Focus on technique and temperature control, and you'll be creating gorgeous cakes in no time.