3 Layer Vanilla Cake

5 from 1 vote

A super soft 3 layer vanilla cake that is perfectly moist and fluffy. Includes scaling for 2-layer cakes and cupcakes, baking tips and more!

Prep Time20

Cook Time30

Total Time50

Course: Afternoon Tea, Dessert, Holidays, party food

Cuisine: American, Australian, English

Servings:

Calories: 282kcal

Preheat oven to 160℃/320℉ fan forced, or 180℃ conventional. Grease and line 3 round 8 inch cake pans -see my guide here
Beat the butter and caster sugar either in a stand mixer or using a handheld mixer at medium speed for 5 minutes, until pale and fluffy Stop and scrape the bowl with a silicone spatula, as needed.
With the mixer on low, slowly add the oil. Beat until well combined and glossy.
Beat in the eggs, one at a time, then stir in the vanilla. Scrape the bowl to ensure there's no butter lumps.
In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt
In thirds, add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
Divide batter evenly in the pans (around 500g per pan), then bake for 28-30 minutes, until lightly golden and a skewer comes out clean.
Cool in pans for 10 minutes, then turn out onto a wire cake cooler to cool completely. Once cooled, trim cake if required, then assemble with your chosen filling and frosting

For cupcakes: Use the quantities above (makes 18–20). Bake at 160°C fan for 17-20 mins.
For 2-layer cake: Use the quantities above, using 750g of cake batter per pan. Bake 30-32 mins.
Baking tips:
- Weigh batter for even layers (about 500g per 8-inch pan).
- Tap tins with your fingers from underneath before baking to release air bubbles.
- Rotate pans halfway if your oven bakes unevenly.