Best CakeIdeas - Easy 2-Layer Vanilla Cake

You want a cake that looks like you spent hours, but you don't want to spend hours. This two-layer vanilla cake is the answer. It's one bowl for the batter, one bowl for the frosting, and about an hour from start to finish.

The crumb is tender and moist, thanks to buttermilk and oil. The frosting is a classic American buttercream that pipes like a dream. You can keep it simple or dress it up with sprinkles, fruit, or chocolate shavings.

This is the cake I make for birthdays when I want something reliable. It doesn't crack, it doesn't dome too much, and it tastes like a bakery cake. Let's get started.

About the Ingredients

2 1/2 cups (315g) all-purpose flour

Use cake flour if you have it for an even softer crumb. Spoon and level the flour, don't scoop.

2 1/2 teaspoons baking powder

Make sure it's fresh, or your cake won't rise. Test by stirring a bit into hot water – it should bubble.

1/2 teaspoon baking soda

Helps with browning and rise in combination with the buttermilk.

1 teaspoon salt

Use fine sea salt or table salt. Skip if using salted butter, but then reduce the added salt.

1 3/4 cups (350g) granulated sugar

Regular white sugar. You can reduce to 1 1/2 cups if you prefer less sweet.

1 cup (240ml) buttermilk, at room temperature

No buttermilk? Make sour milk: add 1 tablespoon lemon juice to 1 cup milk, let sit 5 minutes.

1/2 cup (120ml) vegetable oil

Any neutral oil works, like canola or sunflower. Don't use olive oil, it's too strong.

3 large eggs, at room temperature

Room temperature eggs blend better. If cold, place them in warm water for 5 minutes.

2 teaspoons vanilla extract

Pure vanilla gives the best flavor. You can use vanilla bean paste for a stronger flavor.

2 cups (4 sticks, 450g) unsalted butter, softened

For the frosting. Use good quality butter – the flavor shines.

4 cups (480g) powdered sugar

Sift it if it's lumpy. You can add more or less to get the right consistency.

2-3 tablespoons milk or heavy cream

For the frosting. Use as needed to reach spreading consistency.

Tips & Tricks

• Room temperature ingredients mix together better and create a smoother batter. Set out eggs, buttermilk, and butter 30 minutes before you start.
• Don't overmix the batter once you add the flour. Mix just until no streaks remain, or the cake will be tough.
• To keep the cake moist, don't overbake. Start checking at 30 minutes – a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Step-by-Step Instructions

1. Preheat and prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.

2. Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Combine wet ingredients

In another bowl, whisk the sugar, buttermilk, oil, eggs, and vanilla until smooth. Make sure the eggs are fully incorporated.

4. Make the batter

Pour the wet mixture into the dry ingredients. Whisk gently until just combined – a few lumps are okay. Do not overmix.

5. Bake the cakes

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. The tops should be golden brown and spring back when lightly pressed.

6. Cool the layers

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This takes about 1 hour.

7. Make the frosting

In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk or cream, one tablespoon at a time, until you reach a spreadable consistency. Beat for 2-3 minutes until light and fluffy.

8. Assemble the cake

Level the tops of the cooled cakes with a serrated knife if needed. Place one layer on a cake plate. Spread about 1 cup of frosting on top. Place the second layer on top.

9. Frost the outside

Spread the remaining frosting over the top and sides of the cake. Use an offset spatula for smooth sides, or create swirls. Decorate as you like.

Delicious Variations

Lemon Cake

Replace the vanilla with 2 tablespoons lemon zest and use lemon juice in the frosting instead of milk.

Chocolate Cake

Replace 1/2 cup of the flour with 1/2 cup unsweetened cocoa powder, and add an extra 1/4 cup buttermilk.

Strawberry Cake

Add 1/2 cup finely chopped strawberries to the batter, and use strawberry extract in the frosting.

How to Store CakeIdeas

Frequently Asked Questions

I hope this cake brings you joy. If you make it, I'd love to know how it turns out. Leave a comment below or tag me in your photo. Happy baking!

Best CakeIdeas – Easy 2-Layer Vanilla Cake

Learn how to make a beautiful 2-layer vanilla cake with simple frosting ideas. Perfect for birthdays and celebrations.

20 minPrep time35 minCook time12Servings420 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 1/2 cups (315g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups (350g) granulated sugar
• 1 cup (240ml) buttermilk, at room temperature
• 1/2 cup (120ml) vegetable oil
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups (4 sticks, 450g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2-3 tablespoons milk or heavy cream

📋 Instructions

1. 1Preheat and prepare — Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
2. 2Mix the dry ingredients — In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 3Combine wet ingredients — In another bowl, whisk the sugar, buttermilk, oil, eggs, and vanilla until smooth. Make sure the eggs are fully incorporated.
4. 4Make the batter — Pour the wet mixture into the dry ingredients. Whisk gently until just combined – a few lumps are okay. Do not overmix.
5. 5Bake the cakes — Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. The tops should be golden brown and spring back when lightly pressed.
6. 6Cool the layers — Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This takes about 1 hour.
7. 7Make the frosting — In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk or cream, one tablespoon at a time, until you reach a spreadable consistency. Beat for 2-3 minutes until light and fluffy.
8. 8Assemble the cake — Level the tops of the cooled cakes with a serrated knife if needed. Place one layer on a cake plate. Spread about 1 cup of frosting on top. Place the second layer on top.
9. 9Frost the outside — Spread the remaining frosting over the top and sides of the cake. Use an offset spatula for smooth sides, or create swirls. Decorate as you like.

👨🍳 Chef's Note: This is my go-to celebration cake. It's simple enough for a Tuesday, special enough for a birthday.

Servings: 12

Cuisine: American

Course: Dessert

Easy Recipes for Everyday Cooking20 minutes35 minutes115 minutes

Nutrition (per serving): 420 kcal · 5g protein · 52g carbs · 22g fat