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 mins
Cook Time 33 mins
20 mins
Total Time 1 hr 8 mins
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

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