Perfect Basic Round Cake
A versatile, foolproof round cake recipe that creates a delicious foundation for any celebration. Expect a tender crumb and perfect texture—ideal for birthdays, special occasions, or any dessert table.
Equipment
- Cake Pans: 2 × 9-inch Round Cake Pans ensures even layers
- Parchment Paper For lining cake pans
- Mixing Bowls: 1 large, 1 medium for dry ingredients and for wet ingredients
- Electric Mixe hand or stand for creaming and mixing
- Offset Spatula For spreading and smoothing frosting
- Cooling Rack For proper cooling
- Cake Stand Optional, useful for decorating
Ingredients
Cake Batter
- 2¼ cups All-purpose flour or cake flour for a lighter texture
- 1½ cups Granulated sugar
- 3½ teaspoons Baking powder
- 1 teaspoon Salt
- 1¼ cups Milk room temperature
- ⅔ cup Unsalted butter softened
- 1 tablespoon Vanilla extract
- 3 large Eggs room temperature
Basic Buttercream
- 1 cup Unsalted butter softened
- 4 cups Powdered sugar sifted
- 2 teaspoons Vanilla extract
- 2 –3 tablespoons Milk or heavy cream
Instructions
Prepare Pans:
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper rounds.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.2¼ cups All-purpose flour, 1½ cups Granulated sugar, 3½ teaspoons Baking powder, 1 teaspoon Salt
Cream Wet Ingredients:
- In a separate bowl, beat the butter until creamy. Gradually add the milk and vanilla extract, mixing until combined—even if the mixture appears slightly curdled.1¼ cups Milk, ⅔ cup Unsalted butter, 1 tablespoon Vanilla extract
Combine Mixtures:
- Gradually incorporate the dry ingredients into the wet ingredients on low speed. Mix just until combined to avoid overmixing, which can lead to a tough cake.
Incorporate Eggs:
- Add eggs one at a time, mixing well after each addition. Scrape down the bowl sides to ensure even incorporation.3 large Eggs
Fill Pans:
- Divide the batter evenly between the two prepared pans. A kitchen scale can help for precise measurement.
Bake:
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Let the cakes cool in their pans for 10 minutes. Then, invert onto cooling racks and peel off the parchment paper.
Prepare Buttercream:
- In a large bowl, beat the softened butter until fluffy. Gradually add powdered sugar, vanilla, and milk, beating until the frosting is smooth and spreadable.1 cup Unsalted butter, 4 cups Powdered sugar, 2 teaspoons Vanilla extract, 2 –3 tablespoons Milk
Prepare Buttercream:
- Once the cakes are completely cooled, spread a layer of buttercream on top of one cake layer. Place the second layer on top.
Decorate:
- Cover the entire cake with the remaining buttercream. Use an offset spatula to create smooth sides and a professional finish.
Notes
- Chocolate Variation: Replace ¼ cup of flour with cocoa powder and add an extra egg.
- Vanilla Bean Version: Add seeds from one vanilla bean to the batter.
- Storage: • Unfrosted cake can be stored at room temperature for 1–2 days or frozen for up to 3 months.
- • For refrigerated cake, allow it to come to room temperature before serving.
- Texture Tip: For a lighter texture, substitute cake flour for all-purpose flour.