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Minimalist Vanilla Buttercream Cake

A single-layer or double-layer vanilla cake with a silky, not-too-sweet American buttercream, finished with a clean, minimalist look. The cake uses a 3:2:1 ratio of flour, sugar, and fat for a tender crumb that holds up to stacking.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake: 2 1/2 cups 300g all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 226g unsalted butter, softened to 65°F (18°C)
  • 1 3/4 cups 350g granulated sugar
  • 4 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup 240ml whole milk, at room temperature
  • For the Buttercream: 1 1/2 cups 339g unsalted butter, softened to 65°F (18°C)
  • 5 cups 600g powdered sugar, sifted
  • 1/4 cup 60ml heavy cream, at room temperature
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Equipment

  • two 8-inch round cake pans
  • stand mixer or hand mixer
  • rubber spatula
  • offset spatula
  • cooling rack
  • cake turntable (optional)

Method
 

  1. Preheat oven to 350°F (177°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. Whisk flour, baking powder, and salt in a bowl; set aside.
  3. In a stand mixer with paddle attachment, beat butter on medium until creamy, about 1 minute. Add sugar and beat on medium-high until light and fluffy, 3–4 minutes. Scrape bowl.
  4. Add eggs one at a time, beating 30 seconds after each. Add vanilla and beat until combined.
  5. On low speed, add flour mixture in three additions, alternating with milk in two additions, starting and ending with flour. Mix just until combined—do not overmix. Batter will be thick and smooth.
  6. Divide batter evenly between pans (about 520g each). Bake 28–32 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  7. For buttercream: In a clean mixer bowl, beat butter on medium until smooth and pale, about 2 minutes. Add powdered sugar one cup at a time on low, then add cream, vanilla, and salt. Beat on medium-high for 4–5 minutes until light and fluffy. If too thick, add 1 tablespoon more cream.
  8. Level cake layers with a serrated knife. Place one layer on a cake board or plate. Spread about 1 cup buttercream evenly on top. Place second layer on top. Apply a thin crumb coat of buttercream around the entire cake. Refrigerate 15 minutes.
  9. Apply final coat of buttercream, smoothing with an offset spatula. For a minimalist look, keep edges clean and top flat. Decorate with a few simple swirls or fresh berries if desired.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring to room temperature before serving. For a dairy-free version, use plant-based butter and milk (the texture will be slightly denser). This recipe contains dairy, eggs, and gluten. For dietary concerns, consult a qualified professional.