Go Back

Yummy Three-Layer Cake

A perfect classic multi-layered vanilla cake with buttercream frosting
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter at room temperature
  • 4 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • 1 1/2 cups whole milk

For the Buttercream Frosting:

  • 1 1/2 cups unsalted butter at room temperature
  • 6 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 4 - 6 tbsp heavy cream or milk

Instructions
 

Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the butter until it's creamy and light in color, about 2 minutes. Gradually add the sugar, beating continuously, until the mixture is fluffy and well incorporated, about 3-4 minutes.
  • Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed. Stir in the vanilla extract.
  • Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Beat on low speed until just combined; do not overmix.
  • Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Prepare the Buttercream Frosting:

  • In a large mixing bowl, beat the butter until creamy and light in color, about 2 minutes.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition. The mixture should be very thick.
  • Beat in the vanilla extract. Then, add the heavy cream or milk, one tablespoon at a time, beating well after each addition, until the frosting reaches a spreadable consistency.

Assemble the Cake:

  • Once the cakes have cooled completely, level the tops with a serrated knife or cake leveler, if necessary.
  • Place one layer on a serving plate. Spread a layer of the buttercream frosting on top. Repeat this process with the second and third layers, spreading frosting on top of each.
  • Use the remaining frosting to cover the sides of the cake. You can use a spatula or a bench scraper to smooth the frosting around the cake.
  • Optional: Decorate the top of the cake with additional frosting, using a piping bag and tips, if desired.
  • Allow the cake to sit for a couple of hours before serving to let the frosting set.

Video

Notes

Ensure all your ingredients are at room temperature before starting. This helps them combine better and creates a smoother, more even batter.
Do not overmix the batter. This can lead to a denser, tougher cake.
Make sure to cool the cakes completely before frosting. If the cakes are even slightly warm, the frosting will melt.