Description
This 6 inch vanilla cake recipe makes three soft, fluffy, and moist vanilla cake layers with a tender crumb. Made with buttermilk and simple ingredients, it's the perfect cake base for birthdays, layer cakes, and special occasions.
Ingredients
- 150 g (⅔ cup) unsalted butter, softened
- 300 g (1½ cups) granulated sugar
- 3 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 270 g (2¼ cups) cake flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 220 ml (1 cup) buttermilk
Instructions
- Prepare three 6-inch (15 cm) round cake pans by greasing them and lining the bottoms with parchment paper.
- Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and sugar for 2 to 3 minutes until light and smooth.
- Add the eggs and vanilla extract, then beat for 3 to 5 minutes until pale and fluffy.
- Alternate adding the dry ingredients and buttermilk, mixing gently until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake at 325°F (165°C) for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for a few minutes before transferring them to a wire rack.
- Wrap the cooled cake layers in plastic wrap and refrigerate for at least 2 hours before assembling your layer cake.
Notes
Storage: Store the cake layers wrapped tightly at room temperature for 2 days or freeze for up to 3 months.
Tips:
- Use room temperature ingredients for a smooth batter.
- Measure the flour carefully to keep the cake light and fluffy.
- Don't overmix the batter once the flour is added.
- Divide the batter evenly between the pans.
- Chill the cake layers before frosting for easier assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: cake
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 31.3 g
- Sodium: 170.2 mg
- Fat: 14.6 g
- Carbohydrates: 53.1 g
- Protein: 5 g
- Cholesterol: 90.6 mg