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A slice of a perfect white cake recipe with three layers, creamy frosting, and colorful sprinkles on a white stand.

The Most Moist Vanilla Layer Cake You Will Ever Bake

This exquisite vanilla layer cake lives up to its name, featuring an incredibly tender, fluffy crumb infused with vanilla bean and a delicate soaking syrup, all enveloped in a silky smooth vanilla bean buttercream. It's truly the most moist vanilla cake you will ever bake.
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Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Cake Layers
  • 3 cups all-purpose flour sifted
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup (2 sticks) unsalted butter softened, room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 tsp vanilla bean paste or seeds from 1 vanilla bean
  • 1 1/2 cups buttermilk room temperature
For the Vanilla Soaking Syrup
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tsp pure vanilla extract
For the Vanilla Bean Buttercream
  • 2 cups (4 sticks) unsalted butter softened, room temperature
  • 8 cups powdered sugar sifted
  • 1 tbsp pure vanilla extract
  • 1 tbsp vanilla bean paste or seeds from 1 vanilla bean
  • 1/4 cup heavy cream or milk, as needed
  • 1/4 tsp fine sea salt

Equipment

  • Stand Mixer
  • 8-inch Round Cake Pans (3)
  • Parchment Paper
  • Cooling racks
  • Saucepan
  • Rubber Spatula
  • Whisk
  • Small offset spatula

Method
 

Prepare the Cake Layers
  1. 1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. 2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl.
  4. 4. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and vanilla bean paste.
  5. 5. With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. 6. Divide the batter evenly among the three prepared cake pans.
  7. 7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
  8. 8. Let the cakes cool in the pans for 10-15 minutes before inverting them onto wire racks to cool completely.
Make the Vanilla Soaking Syrup
  1. 1. While cakes are cooling, combine granulated sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves.
  2. 2. Remove from heat and stir in the vanilla extract. Let the syrup cool completely.
Prepare the Vanilla Bean Buttercream
  1. 1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes.
  2. 2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
  3. 3. Add the vanilla extract, vanilla bean paste, and salt. Beat to combine.
  4. 4. With the mixer running on low, gradually add heavy cream, 1 tablespoon at a time, until the buttercream reaches your desired consistency. Beat on medium-high for another 2-3 minutes until very light and fluffy.
Assemble the Cake
  1. 1. Once the cake layers are completely cool, level any domed tops with a serrated knife if necessary.
  2. 2. Place one cake layer on your serving plate or cake stand. Brush generously with the cooled vanilla soaking syrup.
  3. 3. Spread about 1 cup of vanilla bean buttercream evenly over the top.
  4. 4. Place the second cake layer on top, brush with syrup, and spread with another cup of buttercream.
  5. 5. Top with the third cake layer, brush with the remaining syrup.
  6. 6. Apply a thin "crumb coat" of buttercream all over the cake (top and sides) to seal in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
  7. 7. Apply the remaining buttercream to the top and sides of the cake, using an offset spatula or bench scraper to smooth the frosting. Decorate as desired.
  8. 8. Allow the cake to sit at room temperature for 15-30 minutes before slicing and serving for the best texture.

Notes

For an even richer vanilla flavor, use whole milk instead of buttermilk and add 1/4 cup sour cream to the batter. This cake tastes even better the next day! Store leftover cake, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days.