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Vanilla Layer Cake
Back to Recipes & MoreIngredients
- 3 ½ cups (437 g) all purpose flour + 1/2 cup (64 g) cornstarch OR 4 cups (500 g) cake flour
- 2 tsp (7 g) baking powder
- 1 ½ tsp (5 g) baking soda
- 1 tsp (6 g) salt
- 1 cup (227 g) butter
- 2 cups (400 g) Redpath® Granulated Sugar
- 2 tsp (10 ml) vanilla
- 4 eggs
- 2 cups (500 ml) buttermilk*
Instructions
For the cake:
- Heat oven to 350°F (176°C). Grease two 9-inch or three 8-inch cake pans with butter and lightly dust with some flour.
- In a medium bowl, sift together the flour and cornstarch (or cake flour), baking powder, baking soda, and salt. Set aside
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- In a large bowl using an electric mixer, beat the sugar and butter until light and fluffy
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- Beat the eggs into the sugar mixture, one at a time, scraping down bowl after each addition. Beat in the vanilla.
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- Add the buttermilk and beat in until combined.
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- Add the dry ingredients to the wet, mixing until it is just incorporated, making sure not to over mix it.
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- Distribute the batter between the prepared cake pans and light tap on the counter a couple times to rid the batter of any air bubbles
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- Bake for 35 to 40 minutes, until golden brown and a toothpick inserted into the cake comes out clean
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- Let cakes cool for 15 minutes in the pan, then carefully run a knife around the edges of the pan to loosen the cakes. Carefully remove from then pans and transfer to a wire rack to cool completely.
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For the assembly:
- Using a serrated knife, gently slice off the tops of both cakes to create a smooth top for easy stacking. Note: The cake tops can be used as a snack or to make cakepops.
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- If you like, slice each cake in half to create a total of 4 cake layers. This step is completely optional, so feel free to keep your cake at two layers
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- Spread a small dollop of your icing onto your cake stand or serving plate. This will help prevent the cake from moving around as you ice it
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- Place the base layer of one of the cakes onto the cake stand
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- Using a pastry brush, gently brush a generous amount of homemade simple syrup onto the cake layer. This will keep the cake layers moist
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- Place a large dollop of your filling (we used our Quick Buttercream recipe) on the base layer and spread evenly over the layer before stacking the next layer on top. Note: An offset spatula works really well for this step, and is a great tool to have on hand for icing cakes.
- Continue stacking the layers, brushing each one with simple syrup and filling, until all your layers have been stacked.
- Now it’s time to frost the cake. The first step is to make your crumb coat, a thin layer of frosting that seals in the crumbs and prevents them from getting mixed in with the rest of your icing. Use about 1/3 of your frosting and an off-set spatula or knife to cover the top and the sides of the cake
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- Place the cake in the fridge for 15 to 20 minutes to let the icing set and firm up, sealing in all those crumbs.
- Once the crumb coat has set, finish frosting your cake. Place a large dollop of icing on top of the cake, and using an offset spatula or knife, spread the it over the top and right to the sides of the cake so that it hangs over the edge
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- Spread the overflowing icing down and evenly over the sides of the cake. As you spread it around the sides of the cake, keep turning the cake stand or plate to help create an extra smooth edge. Once your cake is evenly coated in frosting and looks even, your cake is ready. If you like, you can add some finishing touches with sprinkles, a drizzle of chocolate ganache, and of course, candles. Keep the cake stored at room temperature, covered, for up to three days.
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CHEF'S TIPS
*If you are out of buttermilk, stir 1 tbsp (15 mL) vinegar into 1 cup (250 mL) 2% milk and let sit for 5 minutes.
*You can use any of your favourite frostings, pastry creams, fruit preserves, or simple syrups as fillings between the cake layers.
