#Three-Layer Vanilla Velvet Cake
This three-layer vanilla velvet cake is the perfect combination of moist and fluffy, with a smooth and creamy vanilla buttercream frosting. The layers of soft white cake are filled with vanilla cream and frosted with a light and airy buttercream, making it a delicious and memorable dessert.
Ingredients:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup milk, at room temperature
- 2 cups heavy cream
- 4 tablespoons confectioners’ sugar
Directions:
- Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and mix until combined.
- Add the flour mixture to the butter mixture in two batches, alternating with the milk and beating until combined. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- In a medium bowl, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until stiff peaks form.
- Once the cakes have cooled, place one layer on a cake stand or plate. Spread with the whipped cream and top with the second layer. Continue with the remaining layers, spreading the whipped cream between each one. Frost the entire cake with the remaining whipped cream and serve.
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