10" Round Cakes Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease two 10-inch round cake pans with 1 tablespoon vegetable oil or butter each, then lightly dust with 1 tablespoon flour each, tapping out excess. Line the bottoms with parchment rounds for easy removal.

Combine dry ingredients

In a large bowl, whisk together 6 cups all-purpose flour, 4 cups granulated sugar, 6 teaspoons baking powder, and 2 teaspoons fine salt until evenly distributed.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and electric hand mixer), beat 2 cups room-temperature unsalted butter on medium speed for about 1 minute to soften. Add half of the dry mixture and beat briefly to incorporate. Then add the rest of the dry mixture in two additions, alternating with the milk and eggs as described below.

Alternate wet and dry

With the mixer on low, add one-third of the dry mixture, then 1/3 of the 2.5 cups room-temperature milk, then continue alternating until the dry and wet ingredients are incorporated. Between additions, add the 8 large eggs one at a time, mixing just until combined. Scrape the bowl as needed. Finish by adding 4 tablespoons vanilla extract and mix until smooth, taking care not to overmix.

Portion and bake

Divide the batter evenly between the two prepared 10-inch pans (use a scale or measure by volume; each pan should get roughly half). Smooth the tops with a spatula. Bake in the preheated 350°F (175°C) oven for 28–38 minutes, rotating pans halfway through, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. If using convection, start checking at 24 minutes.

Cool in pans then rack

Let the cakes cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment, then re-invert so the tops face up. Cool completely (about 1–2 hours) before trimming and frosting.

If using, combine 1/2 cup simple syrup with 1 teaspoon vanilla. While cakes cool to room temperature, brush about 1–2 tablespoons syrup onto the cut/top surface of each layer to add moisture. Let absorb before stacking.

Beat butter

In a clean bowl, beat 3 cups room-temperature unsalted butter on medium speed until smooth and pale, about 2–3 minutes.

Add powdered sugar

With the mixer on low, gradually add 9 cups sifted powdered sugar, about 1 cup at a time, scraping down the bowl between additions so sugar incorporates without a cloud of dust.

Adjust texture and flavor

Once combined, add 3/4 cup heavy cream, 2 tablespoons vanilla, and 1 teaspoon fine salt. Increase speed to medium-high and beat for 2–4 minutes until light, fluffy, and spreadable. If frosting is too stiff, add up to 2 additional tablespoons cream; if too loose, add 1/4 cup more powdered sugar at a time until desired consistency.

Crumb coat

Trim the cooled cake layers if needed to make level surfaces. Place one 10-inch layer on a cake board or serving plate. Spread a thin, even layer of buttercream (about 1/3–1/2 cup) on the first layer. Place second layer on top and apply a thin crumb coat over the entire cake. Chill in the refrigerator for 20–30 minutes to set.

Final coat and decorate

Apply a final thicker layer of buttercream, smoothing with an offset spatula or bench scraper. Decorate as desired with leftover frosting, sprinkles, fruit, or piping. Chill briefly to set the frosting before serving.

Any reserved pan-prep oil/flour was used at the start. Add optional garnishes (sprinkles, fruit) just before serving for best appearance.