Nickel Allergy Friendly Classic Vanilla Layer Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.6(24)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup whole milk, room temperature
For the buttercream
- 1 ½ cups (3 sticks) unsalted butter, softened to room temperature
- 5 cups powdered sugar, sifted
- 3 tbsp heavy cream
- 2 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment rounds, then grease the parchment and dust lightly with flour, tapping out any excess.
- 2
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.
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