Layer cake Recipe

Layer cake

Layer cake Recipe

This vanilla cake recipe is made in one bowl, and is super moist! One batch makes 3, 8-inch cake layers, and is frosted with vanilla buttercream frosting.
Prep Time 15 minutes
Cook Time 33 minutes
20 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Calories 524 kcal


  • 3 cup all-purpose flour (375g)
  • 3 cup  granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp salt (6g)
  • 1 cup unsalted butter, room temp (226g)
  • 1 cup egg whites from a carton or about 7 egg whites, room temp (235g)
  • 1 1/2 cups buttermilk, room temp (360g)
  • 2 Tbsp vegetable oil (30g)
  • 2 tsp vanilla extract (8g)
  • gel food coloring - if desired

Vanilla Buttercream Frosting

  • 2 cups unsalted butter, room temp (452g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1/2 tsp salt (3g)
  • 7 cup powdered sugar (875g)
  • 1/4 cup heavy cream or whipping cream (60g)


Vanilla Cake Layers:

  • Preheat oven to 350°F / 175°C. Line four 7" or three 8" pans with parchment rounds, and grease with non-stick baking spray.
  • Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
  • Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.
  • Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
  • Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
  • If you plan to color your cake layers, add in the gel food coloring with the vanilla and oil.
  • Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together.
  • Divide the batter evenly between your prepared pans. I like to use a scale to make sure each pan has the same amount of batter and will bake up to be the same height.
  • Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs.
  • Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.


Nutrition Information:
  • Saturated Fat 15g
  • Trans Fat 0g
  • Unsaturated Fat 9g
  • Cholesterol 66mg
  • Sodium 263mg
  • Carbohydrates 70g
  • Fiber 0g
  • Sugar 57g
  • Protein5g
Keyword Layer cake

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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