Vanilla Layer Cake with Chocolate Buttercream

Vanilla Layer Cake with Chocolate Buttercream

✅ Ingredients

• For the Vanilla Cake (3 layers, 20–22 cm pan):

• 2 ¾ cups (340 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (230 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240 ml) whole milk, room temperature
• ½ cup (120 ml) vegetable oil

• For the Chocolate Buttercream:

• 1 ½ cups (340 g) unsalted butter, softened
• 4 ½ cups (540 g) powdered sugar
• ¾ cup (75 g) unsweetened cocoa powder
• ½ cup (120 ml) heavy cream (or milk)
• 2 tsp vanilla extract
• Pinch of salt

🍰 Instructions

1. Make the Cake Layers

1. Preheat oven to 175°C (350°F).

2. Grease and line three 20–22 cm round cake pans

3. In a bowl, whisk together flour, baking powder, and salt.

4. In another bowl, beat butter and sugar until light and fluffy (3–4 minutes).

5. Add eggs one at a time, mixing well after each addition.

6. Add vanilla.

7. Add the dry ingredients in three parts, alternating with the milk.

8. Add the oil and mix just until combined.

9. Divide batter into the three prepared pans.

10. Bake 25–30 minutes or until a toothpick comes out clean.

11. Cool completely before frosting.

2. Make the Chocolate Buttercream

1. Beat the softened butter for 2 minutes until creamy.

2. Add cocoa powder and half the powdered sugar. Mix well.

3. Add the cream, vanilla, and salt.

4. Add the remaining powdered sugar little by little.

5. Beat 3–4 minutes until smooth, fluffy, and easy to spread.

3. Assemble the Cake

1. Level the tops of the cake layers if needed.

2. Place the first cake layer on a stand.

3. Spread a generous amount of chocolate buttercream.

4. Add the second layer + buttercream.

5. Add the third layer.

6. Cover the whole cake with a thin “crumb coat.”

7. Chill 15 minutes.

8. Add a thick final coat of frosting.

9. Pipe swirls on top and the bottom edge for decoration.

🎉 Tips for the Perfect Cake

For extra moistness, drizzle each layer with simple syrup (optional).

Ensure the butter and eggs are room temperature.

Use high-quality cocoa for the buttercrea