cake recipe for layer cake

The Best cake recipe for layer cake

Classic Vanilla Layer Cake with Cream Cheese Frosting

4.8 from 1829 votes

A timeless vanilla sponge cake layered with rich cream cheese frosting, perfect for birthdays, anniversaries, or any celebration. Light, moist, and effortlessly elegant.

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Prep Time30 mins

Cook Time35 mins

Resting Time0 mins

Total Time1 hour 5 mins

Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Vanilla Cake Layers

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

For the Cream Cheese Frosting

• 16 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

👨‍🍳Directions

1. 1
   Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper. Grease pans lightly with butter or oil.
2. 2
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. 3
   In a large bowl, beat butter until smooth. Gradually add sugar and mix on medium speed. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4. 4
   Alternate adding the dry ingredients and milk, beginning and ending with flour. Mix until just combined. Do not overmix.
5. 5
   Divide batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. 6
   While cakes cool, beat cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until creamy. Add vanilla extract and heavy cream; beat until fluffy.
7. 7
   Once cakes are completely cool, spread a thin layer of frosting on the bottom layer. Place the first cake layer on a serving plate. Pipe or spread frosting evenly over the top and sides. Repeat with the second layer.

🔧Equipment

• Mixing bowls (2)
• Electric mixer or stand mixer
• Piping bag with round tip (or plastic bag with corner cut off)
• 9-inch round cake pans (2)
• Parchment paper
• Offset spatula
• Cool rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 120🧂Sodium: 550🌾Total Carbs: 55🥦Dietary Fiber: 1🍬Sugars: 45🥩Protein: 6

📝Notes

Tips: For extra moisture, brush cake layers with simple syrup (equal parts sugar and water, heated and cooled). Store frosting in the fridge for up to 3 days or freeze for longer storage. Use a cake leveler to ensure even layers.

❓ Frequently Asked Questions About Vanilla Layer Cake with Cream Cheese Frosting

How do I ensure my cake layers stay moist after baking?

To keep layers moist, brush each cooled layer with a simple egg wash (1 whole egg + 1 tablespoon milk) and refrigerate for at least 1 hour before frosting. Store in an airtight container at room temperature—wrapping layers in plastic wrap helps retain moisture if you’re not frosting immediately.

Can I substitute butter for a different type of fat in the batter?

Butter is ideal for its richness and structure, but you can use neutral oils (like vegetable or canola) in place of all the butter. For every cup of butter, mix ¾ cup oil with ¼ cup melted butter to maintain moisture. Be aware this may slightly alter texture.

Why do my cake layers crack when I try to stack them?

Cracks usually happen when layers aren’t fully cooled or the frosting isn’t level. Let layers cool completely on a wire rack (about 15–20 minutes), then apply a thin layer of buttercream or ganache between each layer to create a smooth seal. Avoid overfrosting—too much can weigh layers down.

How long can I store a frosted layer cake before it goes stale?

A fully frosted cake stays fresh for 2–3 days at room temperature if wrapped tightly. For longer storage, refrigerate (up to 5 days) and bring to room temperature 30 minutes before serving. To revive, brush with a little milk or warm the oven to 300°F (150°C) for 5–10 minutes.

What if my batter is too thick or thin when mixing?

A thick batter may need 1–2 tablespoons of milk or water to reach the consistency of heavy cream. A thin batter can be thickened by adding 1–2 tablespoons of flour or cornstarch. Whisk gently to avoid overmixing—overworking the batter can make layers dense.