Moist Spring Vanilla Layer Cake

Name: Moist Spring Vanilla Layer Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk, at room temperature; 3 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 2 teaspoons vanilla extract; A pinch of salt

Highlighted under: Dessert Magic

When I think of spring, I crave a light, fluffy cake that feels as fresh as the season itself. This Moist Spring Vanilla Layer Cake captures the essence of spring with its tender layers and delicate vanilla flavor. I developed this recipe to brighten up any gathering, and I’m excited to share how simple ingredients can create such an impressive dessert. It’s perfect for a birthday or just because—every bite feels like a celebration of the season!

Created by

Harriet Mason

Last updated on 2026-02-23T21:36:48.439Z

I've always loved the combination of rich butter and fragrant vanilla, but I knew I had to perfect it for a special cake. During my recipe testing, I found that incorporating buttermilk not only keeps the cake moist but also enhances its flavor profile. After several attempts, I finally achieved that tender crumb and amazing loft that makes this cake so delightful.

Baking is as much about technique as it is about ingredients, and I learned that slowly mixing in the dry ingredients prevents overmixing, which can lead to a dense cake. This simple tip transformed my layers into fluffy masterpieces that proudly stand tall with a swirl of vanilla frosting on top!

Why You'll Love This Cake
Delicate and fluffy texture that melts in your mouth
Lush vanilla flavor that pairs beautifully with any frosting
Versatile enough to celebrate any occasion or enjoy with a cup of coffee

Understanding Cake Structure

The foundation of this Moist Spring Vanilla Layer Cake lies in the balance of ingredients. The combination of buttermilk and eggs contributes to a tender crumb, while the baking powder and baking soda ensure the cake rises beautifully. Using room temperature ingredients allows for better emulsification, resulting in a smoother batter that traps air effectively, leading to a light and airy texture. If you're short on buttermilk, a quick substitute can be made by mixing a tablespoon of vinegar or lemon juice with a cup of milk.

Frosting Techniques

Creating the perfect frosting is crucial for enhancing the overall flavor and texture of the cake. Start by beating the butter until it's pale and creamy to achieve a light consistency. When adding the powdered sugar, do so gradually to prevent a cloud of sugar from engulfing your kitchen. Incorporating heavy cream helps to achieve a spreadable frosting that has a silky finish. If your frosting feels too thick, an additional splash of heavy cream can help loosen it without compromising its stability.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk, at room temperature
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
A pinch of salt

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.

Bake the Cakes

Divide the batter evenly into two greased and floured 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.

Prepare the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt, mixing until you reach a smooth and spreadable consistency.

Assemble the Cake

Once the cakes are completely cool, place one layer on a platter. Spread a layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake. Decorate as desired.

Pro Tips

For an even more delightful cake, consider adding fresh fruits like strawberries or raspberries between the layers, or garnish the top with edible flowers for a stunning presentation.

Serving Suggestions

This cake can be dressed up or down depending on the occasion. For a festive touch, consider adding fresh fruit like strawberries or raspberries on top, which not only add visual appeal but also a burst of flavor that complements the vanilla. Alternatively, for a casual gathering, a simple dusting of powdered sugar can keep it light and elegant. Pairing slices of this cake with a scoop of vanilla ice cream or whipped cream can elevate the experience.

Storage and Make-Ahead Tips

If you're planning to make this cake ahead of time, the layers can be baked and stored in an airtight container at room temperature for up to two days. For longer storage, you can freeze the un-frosted cake layers by wrapping them tightly in plastic wrap and then in foil. When ready to serve, thaw the layers in the refrigerator overnight before frosting to maintain moisture and freshness. Frosted cakes can be stored in the fridge for up to a week, but it's best to allow them to come to room temperature before serving for optimal flavor.

Questions About Recipes

→ Can I use a different type of flour?

You can substitute cake flour for a lighter texture, but all-purpose flour works perfectly.

→ How can I store leftovers?

Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the frosted cake. Just wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn.

→ What can I use instead of buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.