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Easy Moist First Layer Cake Recipe with Foolproof Frosting Tips

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A simple and reliable first layer cake recipe that yields a moist, tender crumb and a creamy, foolproof frosting perfect for any occasion.

Ingredients

  • All-purpose flour – 1 ¾ cups (220g), sifted
  • Granulated sugar – 1 cup (200g)
  • Baking powder – 1 ½ teaspoons
  • Baking soda – ½ teaspoon
  • Salt – ¼ teaspoon
  • Unsalted butter – ½ cup (115g), melted and cooled (for cake batter)
  • Buttermilk – 1 cup (240ml), room temperature
  • Large eggs – 2, room temperature
  • Pure vanilla extract – 2 teaspoons
  • Unsalted butter – 1 cup (230g), softened (for frosting)
  • Powdered sugar – 4 cups (480g), sifted
  • Heavy cream – 2 to 3 tablespoons (30-45ml)
  • Pure vanilla extract – 1 ½ teaspoons
  • Salt – a pinch

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk melted and cooled butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined. Do not overmix.
  5. Divide batter evenly between the two pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in pans for 10 minutes, then turn out onto cooling racks and cool completely before frosting.
  7. To make frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, mixing on low speed.
  8. Add heavy cream, vanilla extract, and salt. Beat on high for 3-4 minutes until fluffy. Adjust consistency with more cream or powdered sugar if needed.
  9. Place one cake layer on serving plate. Spread a thick, even layer of frosting on top. Add second layer and cover entire cake with remaining frosting.
  10. Use a spatula or bench scraper for smooth sides. Chill briefly if a firmer finish is desired.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature eggs and buttermilk for a smooth batter. Sift powdered sugar for smooth frosting. Frosting can be adjusted for consistency by adding more cream or powdered sugar. Cake layers can be baked one at a time if only one pan is available. Store leftovers wrapped in refrigerator for up to 4 days or freeze unfrosted layers for up to 2 months.

Nutrition

Keywords: moist cake, first layer cake, easy cake recipe, foolproof frosting, simple cake, homemade cake, birthday cake, quick dessert

Find it online: https://tomyumy.com/easy-moist-first-layer-cake-recipe-with-foolproof-frosting-tips/