8" Round Cakes Recipe

Prepare pans and oven

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment; grease parchment and lightly flour the pans or use baking spray.

Dry ingredients

Whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp salt in a medium bowl; set aside.

Cream butter and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1.5 cups granulated sugar on medium-high speed for 3–4 minutes, until pale and fluffy.

Add eggs and vanilla

Add the 4 large eggs one at a time, beating briefly after each addition until incorporated. Scrape bowl. Mix in 2 tsp vanilla extract.

Combine wet and dry

With the mixer on low, add one-third of the flour mixture, then half of 3/4 cup whole milk, then another one-third flour, then the remaining milk, then the final flour. Mix only until combined; scrape sides and bottom once or twice. Do not overmix.

Divide batter and bake

Divide batter evenly between the two prepared 8-inch pans (about 2 cups batter per pan). Smooth tops. Bake for 22–28 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean and cakes are springy to the touch.

Cool

Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a thin knife around edges, invert onto racks to remove pans and parchment, then turn right-side-up and cool completely before assembling (1–2 hours).

Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Warm over medium heat, stirring until sugar dissolves. Remove from heat and stir in 1/4 tsp vanilla if using. Let cool to room temperature. Brush onto cake layers to add moisture (use about 1–2 tbsp per layer).

Heat egg whites & sugar

In a heatproof bowl (glass or metal) combine 4 room-temperature egg whites and 1.5 cups granulated sugar. Whisk briefly to combine. Set the bowl over a saucepan of simmering water (double boiler), whisking constantly until the mixture reaches 160°F (71°C) on a thermometer or feels warm and the sugar is fully dissolved (rub a bit between fingers—should no longer feel grainy).

Whip meringue

Transfer the warm egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff, glossy peaks form and the bowl is cool to the touch (8–12 minutes).

Add butter

With the mixer on medium, add 1.5 cups very soft unsalted butter a few tablespoons at a time, allowing each addition to incorporate before adding more. The mixture may look soupy or curdled at times; keep beating and it will emulsify into a smooth buttercream. Once all butter is added, mix in 2 tsp vanilla extract and 1/4 tsp salt. Taste and adjust salt or vanilla as desired.

Finish

If buttercream is too soft, chill briefly (10–15 minutes) and rewhip to spreading consistency. If too firm, beat a little at room temperature until smooth.

Level and syrup

If cake domes rose, level tops with a serrated knife or cake leveler so layers are flat. Place one cake layer on a turntable or serving plate. Brush the top lightly with 1–2 tablespoons simple syrup to keep it moist.

Fill

Spread a layer (about 3/4 to 1 cup) of Swiss meringue buttercream over the first cake layer, leaving a small border. Optionally spread 1/4–1/2 cup jam or scatter 1/2 cup fresh berries on the buttercream before topping with the second layer.

Crumb coat

Place the second cake layer on top. Apply a thin crumb coat of buttercream (about 1/2 cup) over the entire cake to trap crumbs. Chill the cake in the fridge for 15–30 minutes to set the crumb coat.

Final coat and decorate

Apply the remaining buttercream (about 1–1.25 cups) to fully frost the cake, smoothing with an offset spatula or bench scraper. Decorate with fresh berries, jam, sprinkles, or chocolate shavings as desired.

Serve and store

Serve at room temperature (remove from fridge 30–60 minutes before serving). Store leftovers covered in the refrigerator for up to 4 days (bring to room temperature before serving).