How to Bake a Vanilla Layered Cake With Homemade Buttercream Frosting.

Making a homemade vanilla cake is super fun! It’s soft, moist, and stacked with yummy buttercream frosting. In this guide, I’ll tell you exactly how to bake a pretty, fluffy vanilla cake all by yourself using easy ingredients. It’s great for birthdays, parties, or just because you want a delicious treat. The best part? You don’t need fancy tools—you can make it look and taste like a cake from a bakery!

Ingredients for the Cake

1. 3 ¾ cups all-purpose flour
2. 3 ¾ tsp baking powder
3. ¾ tsp salt
4. 1 ⅛ cups unsalted butter (softened — about 2 sticks + 2 tbsp)
5. 2 ⅝ cups granulated sugar
6. 6 large eggs (room temperature)
7. 3 tsp pure vanilla extract
8. 1 ½ cups whole milk (room temperature)
9. ¾ cup sour cream

Ingredients for the Buttercream Frosting

1. 1 ½ cups unsalted butter (softened — about 3 sticks)
2. 4–5 cups powdered sugar (sifted)
3. 3–4 tbsp heavy cream or milk
4. 1 ½ tsp vanilla extract
5. Pinch of salt

Tools/Equipment

1. 2 rectangular 9x13-inch baking pans
2. Electric mixer (or hand whisk)
3. Mixing bowls (1 large, 1 medium)
4. Measuring cups and spoons
5. Rubber spatula
6. Wire rack for cooling
7. Parchment paper
8. Offset spatula or butter knife for frosting
9. Toothpick (for doneness test)

First, turn on your oven and set it to 350 degrees Fahrenheit. Next, take two large baking pans that are 9"x13" and grease them with butter or spray so the cake doesn’t stick. Then, place a piece of parchment paper on the bottom of each pan. This helps your cakes come out easily and look nice and smooth.

In a medium bowl, mix 3¾ cups of flour, 3¾ teaspoons of baking powder, and ¾ teaspoon of salt. Doing this first helps your cake grow evenly and stops lumps from forming later.

In a large bowl, beat 1⅛ cups softened butter and 2⅝ cups sugar together using an electric mixer on medium speed for about 3–4 minutes (or manual!). The mixture should look pale, light, and fluffy (this step traps air for a soft cake.)

Add 6 eggs one by one, mixing really well after each egg. Then, stir in 3 teaspoons of vanilla flavor until everything looks shiny and smooth.

Add the dry ingredients in three parts, switching between adding some of the dry mix and 1½ cups of milk and ¾ cup of sour cream. Start with the dry ingredients and end with them too. Mix everything just until it looks mixed — don’t stir too much, or the cake might turn out heavy.

Pour the batter equally into your two greased 9x13 pans. Use a spatula to make the tops smooth. Put them in the oven at 350°F (175°C) and bake for about 35 to 45 minutes. When it's ready, a toothpick stuck in the middle will come out clean.

Let the cakes cool in their pans for 10–15 minutes, then carefully remove them and place them on a wire rack to cool completely.

First, put 1½ cups of butter in a big bowl and mix it until it feels soft and smooth. Then, slowly add about 4 to 5 cups of powdered sugar, a little at a time, and in between, add a small spoonful of milk or cream. Keep mixing. Next, add a tiny bit of vanilla flavor and a tiny pinch of salt. Mix everything until it becomes light, fluffy, and smooth.

First, put one piece of cake on your tray. Spread a nice, thick layer of frosting all over it. Then, turn the second piece of cake upside down and put it on top so the flat side is facing up. Cover the whole cake with a thin layer of frosting to catch crumbs, and put it in the fridge for 15 minutes. After that, spread a smooth, final layer of frosting all over the cake.

Now for the fun part! Use a spoon or a special flat spatula to make pretty swirls, add sprinkles, or put on fruit or little flowers to decorate the cake. Put the cake in the refrigerator for about 15 to 30 minutes to help it set. Then, you can cut it into neat pieces and enjoy!