Let’s walk through creating this beautiful Basic Vanilla Cake. First, prepare your oven and pans. Preheat the oven to 350°F (175°C). Grease the sides and bottoms of two 9-inch round cake pans very well. Line the bottoms with circles of parchment paper cut to fit, then generously grease the parchment paper too. Finally, dust the insides of the pans with flour, tapping out any excess. This thorough prep guarantees your cakes will release easily. Set the prepared pans aside.

Now, begin the cake batter using the creaming method, which builds the cake’s structure and tenderness. In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), place the softened unsalted butter and granulated sugar. Beat them together on medium-high speed for a full 5 minutes. The mixture should become very pale, light in texture, and significantly increased in volume – this step incorporates crucial air for a light cake. Scrape down the sides and bottom of the bowl occasionally.

Reduce the mixer speed to medium-low and add the room temperature eggs, one at a time. Beat well after each egg is added, ensuring it’s fully incorporated before adding the next. This gradual addition helps maintain the emulsion and prevents the mixture from looking curdled. Once all eggs are in, beat in the tablespoon of pure vanilla extract.

In a separate medium bowl, whisk together the dry ingredients: cake flour, baking powder, and salt. Whisking ensures the leavening agent and salt are evenly distributed throughout the flour. Now, you’ll alternate adding the dry mixture and the room temperature whole milk to the butter-egg mixture, beginning and ending with the dry ingredients. This method helps keep the batter smooth and prevents gluten overdevelopment. Add about one-third of the dry ingredients and mix on low speed just until barely combined. Pour in about half of the milk and mix on low until just combined. Add another third of the dry ingredients, mix, add the remaining half of the milk, mix, and finally add the last third of the dry ingredients. Mix on low speed only until the last streaks of flour disappear. Do not overmix! Overmixing develops gluten and makes the cake tough. Give the batter a final fold with a spatula to ensure consistency.

Divide the finished batter evenly between your two prepared 9-inch cake pans. Smooth the tops gently with your offset spatula or the back of a spoon. Place the pans in the preheated oven. Bake for approximately 20-30 minutes. Ovens vary, so the recipe wisely suggests checking at 15 minutes to gauge progress. The cakes are done when a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs attached, and the tops spring back lightly when gently pressed. Take care not to over-bake, as this is the primary cause of dry vanilla cake.

Once baked, let the cakes cool in their pans on wire racks for about 10 minutes. This allows them to set slightly before being handled. Then, carefully run a knife around the edges if needed and invert the cakes onto the wire racks. Peel off the parchment paper liners and let the cakes cool completely to room temperature before frosting. Trying to frost warm cakes will result in melted, sliding frosting.

While the cakes cool, make the vanilla buttercream. In a large bowl (or the clean bowl of your stand mixer with the paddle attachment), beat the softened unsalted butter on medium-high speed for about 5 minutes. Similar to the cake, this step is crucial for incorporating air and achieving a light, fluffy, pale frosting base. Scrape down the bowl periodically.

Reduce the mixer speed to low. Add about half of the sifted confectioners’ sugar. Mix on low just until the sugar is moistened (to avoid a sugar cloud!), then increase the speed to medium-high and beat for 3-5 minutes until well incorporated and smooth. Add the remaining sifted confectioners’ sugar and repeat: mix on low until moistened, then beat on medium-high for another 3-5 minutes until fully incorporated and very fluffy. Sifting the sugar prevents lumps.

Add the tablespoon of pure vanilla extract and the quarter teaspoon of salt, mixing briefly to combine. With the mixer still on low speed, slowly drizzle in 3 tablespoons of the room temperature heavy cream. Once it’s added, turn the speed up to medium-high and beat for another 3-5 minutes until the cream is fully incorporated and the frosting is exceptionally light and fluffy. Stop after about 2 minutes to scrape the bowl well, ensuring everything is mixed evenly.

Check the frosting consistency. It should be soft and easily spreadable but still hold its shape. If it seems too stiff, add more room temperature heavy cream, just half a tablespoon at a time, beating well after each addition until you reach the desired texture.

Finally, assemble your classic cake! Once the cake layers are completely cool, place one layer, top-side down (for a flat surface), onto your serving platter or cake stand. Scoop about one-third of the vanilla buttercream onto the center of the layer and use your offset spatula to spread it evenly almost to the edge.

Gently place the second cake layer on top, again preferably top-side down for a level surface. Use the remaining two-thirds of the frosting to cover the top and sides of the cake. Use your offset spatula to create smooth sides and top, or make decorative swirls for a simpler finish. There’s no need for a crumb coat with this basic assembly, though you certainly could add that step if desired. Your beautiful Basic Vanilla Cake is ready to be admired and enjoyed!