Double Recipe
Make Double Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Double-Stack Vanilla Cake
Vanilla Buttercream Frosting
Assembly / Optional
Method
Double-Stack Vanilla Cake
- 1
- 2
Dry ingredients
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt until evenly combined. Set aside.
- 3
Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 3/4 cup softened unsalted butter on medium speed for about 30 seconds to soften further. Add the dry ingredients? No — add 1 1/2 cups granulated sugar to the butter and beat on medium-high for 2–3 minutes until the mixture is light and fluffy and slightly paler in color.
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Combine wet and dry
With the mixer on low speed, add one-third of the dry ingredient mixture, then half of 1 cup whole milk, then another third of the dry mixture, then the remaining milk, and finally the last third of dry ingredients. Mix just until combined and no streaks of flour remain. Scrape the bowl and fold briefly with a spatula to ensure even mixing. Do not overmix.
- 6
Divide and bake
Divide the batter evenly between the two prepared 8-inch pans (use a kitchen scale or measure cups; each should get roughly the same volume). Smooth the tops with an offset spatula. Bake in the preheated 350°F (175°C) oven for 22–28 minutes, rotating pans front-to-back halfway through, until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- 7
Cool
Allow the cakes to cool in the pans on a wire rack for 10 minutes. Run a thin knife around the edge, invert onto the rack, remove parchment, and cool completely (about 1 hour) before frosting.
Vanilla Buttercream Frosting
- 8
Beat butter
With a stand mixer or hand mixer, beat 1 cup softened unsalted butter on medium speed for about 1 minute until smooth and creamy.
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Adjust texture
Add 3 tablespoons heavy cream (or whole milk) and increase mixer speed to medium-high. Beat for 2–3 minutes until the frosting is light, smooth, and spreadable. If frosting is too thick, add an additional teaspoon of cream at a time until desired consistency is reached; if too thin, add a few tablespoons more powdered sugar.
Assembly / Optional
- 11
Level and fill
If the cake domes are uneven, use a serrated knife or cake leveler to trim the tops so both layers are flat. Place one cake layer, cut-side up, on your serving plate or cake board. Spread about 1/3 of the buttercream evenly over the top to create the filling (approximately 3/4 to 1 cup).
- 12
Stack and crumb coat
Place the second cake layer on top. Use a thin layer of frosting to do a 'crumb coat' — spread a light coating of buttercream around the top and sides to trap crumbs. Refrigerate the cake for 15–20 minutes to set the crumb coat.
- 13
Final frost and finish
Apply the remaining buttercream in an even layer over the top and sides. Use an offset spatula or bench scraper for smooth sides. Optionally dust the top lightly with cocoa powder or powdered sugar for a simple finish.
- 14
Serve
Let the frosted cake sit at room temperature for 20–30 minutes before slicing to soften the buttercream for cleaner slices. Slice and serve. Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
