A Vanilla layered cake (pastel en capas) is made by stacking two or more cake layers, such as vanilla, chocolate, or other flavors, with a filling between them. It is commonly served for birthdays and celebrations.
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This layered cake recipe uses a blend of cake flour and all-purpose flour, along with buttermilk, butter, and oil, to create a moist vanilla butter cake with a soft, bakery-style crumb, making it perfect for birthdays, celebrations, and special occasions.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Cake flour: Creates a soft, tender crumb.
- All-purpose flour: Adds slight structure so layers hold frosting.
- Granulated sugar: Sweetens and stabilizes the batter.
- Baking powder: Provides lift for soft layers.
- Baking soda: Balances acidity from buttermilk.
- Kosher salt: Strengthens flavor.
- Buttermilk: Adds moisture and softness.
- Eggs: Bind batter and provide structure.
- Avocado oil: Keeps the cake moist after refrigeration. It can be substituted with grapeseed oil, sunflower oil, or vegetable oil.
- Vanilla extract & clear vanilla: Adds flavor depth.
- Unsalted butter: Provides richness and tenderness.
How to Make Vanilla Layered Cake
Note: Full instructions are provided in the recipe card below.
- Adjust the oven rack to the middle position and heat the oven to 350°F (175°C). Grease three 8-inch round cake pans; line the bottoms with parchment, grease the parchment, and flour.
- In a medium bowl or a large measuring cup, whisk together the buttermilk, eggs, oil, and vanilla until smooth. Set aside.
- In the bowl of a stand mixer, combine the granulated sugar, cake flour, all-purpose flour, baking powder, baking soda, and salt. Whisk briefly to distribute the dry ingredients evenly.
- Attach the bowl to the mixer fitted with the paddle attachment. With the mixer on low speed, add the softened butter in small pieces, mixing until the mixture becomes sandy and no visible butter chunks remain.
- Pour in about one-quarter of the liquid mixture and mix on low just until incorporated. Increase the speed to medium-high and beat for about 2 minutes, scraping down the bowl and paddle halfway through.
- Reduce the speed to low and add half of the remaining liquid mixture, mixing until combined. Scrape the bowl again, then add the remaining liquid ingredients. Continue mixing on low speed for about 2 minutes, until the batter is smooth and evenly blended.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely. Wrap the layers tightly in plastic wrap.
Hint: Use ½ tablespoon pure vanilla extract and ½ tablespoon clear vanilla or cake batter extract for a richer vanilla cake flavor.
Storage, Make Ahead, & Freezing
Storage: Wrap unfrosted cake layers tightly and store at room temperature for up to 2 days.
Make Ahead: Bake the cake layers one day in advance and wrap once completely cooled.
Freezing: Wrap cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before frosting.
Camila's Tips & Variations
- Uneven cake layers: Divide the batter using a kitchen scale for accuracy.
- Cake sticking to the pan: Line pans with parchment circles before baking.
- Dense texture: Mix only until the batter is smooth after adding liquids.
- Stronger vanilla flavor: Use vanilla bean paste instead of extract.
- Keeping cake layers moist: After 15 minutes in the pans, turn the layers out onto a rack and wrap them in plastic wrap while still slightly warm to retain moisture.
Frequently Asked Questions
Why did my cake sink in the center?
Underbaking or opening the oven door too early can cause collapse. Bake until a toothpick shows a few moist crumbs.
How do I keep cake layers moist?
Cake layers can dry out while cooling. Wrap them in plastic wrap while still slightly warm.
Can I bake this as two 9-inch layers instead of three?
Yes. Divide the batter between two 9-inch pans and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Recipe
Vanilla Layered Cake
Equipment
- Stand mixer with paddle attachment
- Three 8-inch round cake pans
Ingredients
- Nonstick baking spray
- 250 grams cake flour
- 75 grams all-purpose flour , plus more for dusting
- 425 grams granulated sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 355 ml buttermilk , at room temperature
- 4 large eggs
- 90 ml avocado oil or vegetable oil
- ½ tablespoon pure vanilla extract or vanilla bean paste
- ½ tablespoon clear vanilla or pure vanilla extract
- 170 g unsalted butter , softened
Instructions
- Adjust the oven rack to the middle position and heat the oven to 350°F (175°C). Grease three 8-inch round cake pans; line the bottoms with parchment, grease the parchment, and flour.
- In a medium bowl or a large measuring cup, whisk together the buttermilk, eggs, oil, and vanilla until smooth. Set aside.
- In the bowl of a stand mixer, combine the granulated sugar, cake flour, all-purpose flour, baking powder, baking soda, and salt. Whisk briefly to distribute the dry ingredients evenly.
- Attach the bowl to the mixer fitted with the paddle attachment. With the mixer on low speed, add the softened butter in small pieces, mixing until the mixture becomes sandy and no visible butter chunks remain.
- Pour in about one-quarter of the liquid mixture and mix on low just until incorporated. Increase the speed to medium-high and beat for about 2 minutes, scraping down the bowl and paddle halfway through.
- Reduce the speed to low and add half of the remaining liquid mixture, mixing until combined. Scrape the bowl again, then add the remaining liquid ingredients. Continue mixing on low speed for about 2 minutes, until the batter is smooth and evenly blended.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely. Wrap the layers tightly in plastic wrap.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
