A soft and fluffy homemade vanilla cake layered with a light cream filling. This easy recipe uses simple pantry ingredients and creates a moist, flavorful dessert that’s perfect for birthdays, holidays, or any special occasion.
Prepare Pans and Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy (3–4 minutes).
Add Eggs and Vanilla: Mix in the eggs one at a time, then stir in vanilla extract.
Combine Mixtures: Alternate adding the dry mixture and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
Bake: Divide batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Cream Filling: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Keep refrigerated until use.
Assemble: Place one cake layer on a serving plate, spread cream filling evenly over the top, and place the second layer on top. Frost the outside with additional cream or buttercream if desired.
Serve: Slice and enjoy immediately, or refrigerate until serving.