Name: Classic Mile-High Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 3 cups (360g) all-purpose flour; 2 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup (226g) unsalted butter, softened; 2 cups (400g) granulated sugar; 4 large eggs, room temperature; 1 tbsp pure vanilla extract; 1 cup (240ml) whole milk; ½ cup (120ml) sour cream; 1 ½ cups (340g) unsalted butter, softened; 6 cups (720g) powdered sugar, sifted; 2 tsp pure vanilla extract; 4–6 tbsp heavy cream or milk (adjust for consistency); A pinch of salt

Ingredients

Scale

Ingredients:

For the Cake:

3 cups (360g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup (240ml) whole milk
½ cup (120ml) sour cream

For the Buttercream Frosting:

1 ½ cups (340g) unsalted butter, softened
6 cups (720g) powdered sugar, sifted
2 tsp pure vanilla extract
4–6 tbsp heavy cream or milk (adjust for consistency)
A pinch of salt

Instructions

Preparation: Step 1: Preheat and Prep Pans

Preheat your oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans (depending on how many layers you want), or line them with parchment paper for easier release.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, using an electric mixer, cream the softened butter and sugar together on medium-high speed until pale and fluffy—about 3–4 minutes. This step is crucial for a light, airy texture.

Step 4: Add Eggs and Vanilla

Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

In a small bowl, whisk together milk and sour cream. With the mixer on low speed, alternately add the dry ingredients and milk/sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Step 6: Bake

Divide the batter evenly between your prepared pans. Smooth the tops with a spatula. Bake for 25–30 minutes (for two pans) or 20–25 minutes (for three pans), or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 7: Make the Frosting

In a large bowl, beat the butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well between each addition. Add vanilla extract and a pinch of salt. Slowly pour in heavy cream, one tablespoon at a time, beating until the frosting reaches a light, spreadable consistency.

Step 8: Assemble the Cake

Level the tops of your cakes with a serrated knife if needed. Place the first layer on a serving plate, spread a thick layer of frosting on top, and repeat with remaining layers. Frost the sides and top with the remaining buttercream.

Prep Time: 30 minutes
Cook Time: 30 minutes

Nutrition

Calories: 620 kcal
Sugar: 60 g
Sodium: 210 mg
Fat: 34 g
Saturated Fat: 21 g
Carbohydrates: 75 g
Protein: 5 g
Cholesterol: 135 mg