Classic Vanilla Layer Cake
12 servings25 min prep28 min cookMedium
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The Tale of Classic Vanilla Layer Cake
Story updated
Layer cakes rose to popularity in America in the 19th century as reliable ovens and refined white sugar and flour became more widely available, allowing bakers to create tall, frosted cakes for celebrations. Vanilla, introduced to Europe from Mesoamerica, became the classic flavor base.
Ingredients
Scale:· 12 servings
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- 2 cups powdered sugar, for frosting
- 1/2 cup unsalted butter, softened, for frosting
- 2 tbsp milk, for frosting
Instructions
- 1Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
- 2Whisk together the flour, baking powder, and salt in a bowl.
- 3Cream 1 cup of butter with the granulated sugar until light and fluffy, about 3 minutes.
- 4Beat in the eggs one at a time, then mix in the vanilla extract.
- 5Add the flour mixture and milk alternately, beginning and ending with the flour mixture, mixing just until smooth.
- 6Divide the batter evenly between the pans and bake for 25 to 28 minutes, until a toothpick comes out clean.
- 7Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- 8Beat the remaining softened butter with the powdered sugar and milk until smooth, then frost between the layers and over the top and sides.
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