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Flavorful Moist White Velvet Cake with Vanilla Buttercream

A tender and fluffy white velvet cake topped with smooth vanilla buttercream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Ensure the flour is measured correctly.
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened At room temperature.
  • 1 cup milk (whole or 2%) At room temperature.
  • 2 large eggs At room temperature.
  • 2 teaspoons vanilla extract
Buttercream Ingredients
  • 1 cup powdered sugar For the buttercream.
  • 0.5 cup unsalted butter, softened For the buttercream, at room temperature.
  • 1 tablespoon vanilla extract For the buttercream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, beat the softened butter until creamy, then gradually add the dry mixture. Mix until it resembles sand.
  4. Gradually pour in the milk while continuing to mix. Then, add the eggs and vanilla extract, mixing on medium speed for about 2-3 minutes until smooth.
Baking
  1. Distribute the batter evenly between the prepared cake pans.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Buttercream Preparation
  1. For the vanilla buttercream, beat the softened butter until creamy.
  2. Gradually add powdered sugar and vanilla, mixing until fluffy.
Assembly
  1. Once the layers are completely cooled, spread a layer of buttercream on top of one cake, place the second layer on top, and frost the entire cake.
  2. Slice and enjoy! Share the love!

Notes

Ensure your butter and eggs are at room temperature for the best texture. Scoop the flour into your measuring cup and level it off rather than scooping directly from the bag to avoid a dry cake. Check your cake a few minutes early to avoid overbaking. If your buttercream is too thick, add a tablespoon of milk to loosen it; if it's too thin, sprinkle in more powdered sugar until you reach the desired consistency.