French Vanilla Layer Cake

Prep Time: 10 minutes
Bake Time: 20-25 minutes
Cool Time: 10 minutes
Total Time: 45 minutes

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tbsp French vanilla extract (or regular vanilla extract + ½ tsp butter extract)

• 1 cup whole milk

• ½ cup sour cream

  
  For the frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 tbsp heavy cream (or milk)

• 2 tsp French vanilla extract

You will also need:

• Four 9” round cake pans

• 2 Mixing bowls

• Mixer

Instructions:

Make the cake:

1. Preheat oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream the butter and sugar: Using a mixer, beat butter and sugar until light and fluffy.

4. Add in eggs and vanilla: Next, beat the eggs into the butter and sugar one at a time. Then, mix in the vanilla.

5. Incorporate milk and sour cream: Alternate adding the dry ingredients and milk/sour cream to the batter, starting and ending with the dry ingredients. Mix until just combined.

6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

7. Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
   

   Make the frosting:

8. While the cakes are cooling, beat 1 cup of unsalted butter, softened until creamy. Then, gradually add in the powdered sugar. Mix in the heavy cream and vanilla, beating until smooth and fluffy.
   

   Assemble the cake:

9. Remove the first cake from the cake pans and set on a cake platter. Spread frosting over the top and sides. Continue adding layers of cake, frosting in between. Once the final layer is on top, cover all sides with frosting.

10. Serve as is or decorate with sprinkles, fruit, or a dusting of powdered sugar. Enjoy!
    
    *Pro tip: This may also be done with just two layers. Simply split the batter between two 9” cake pans and bake for 25-30 minutes instead.