Large Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour two 9x3-inch round cake pans (or three 8-inch rounds). Line the bottoms with parchment paper circles for easy release.

Whisk together dry ingredients: in a large bowl, sift or whisk 5 cups all-purpose flour, 3 cups granulated sugar, 4 tsp baking powder, and 1 tsp salt until evenly combined.

Cream butter and sugar: in the bowl of a stand mixer fitted with the paddle (or a large mixing bowl with a hand mixer), beat 2 cups softened unsalted butter on medium speed for 1–2 minutes until smooth. Add the sugar gradually and beat on medium-high for 3–4 minutes until light and fluffy, scraping the bowl as needed.

Add eggs and vanilla: add the 8 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Add 4 tsp vanilla extract and mix until combined.

Alternate dry and wet: with the mixer on low, add one-third of the dry flour mixture and mix just until combined. Add half of the 2 cups milk and mix. Repeat with another third of dry, the remaining milk, then the last dry. Scrape the bowl and fold gently to ensure a uniform batter but avoid overmixing.

Divide and bake: divide the batter evenly between prepared pans, smoothing the tops. Bake at 350°F (175°C) for 30–38 minutes for 9-inch pans (or 25–32 minutes for 8-inch pans), until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly when touched.

Cool: remove cakes from the oven and let them sit in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, then invert again so layers rest right-side-up. Cool completely (at least 1 hour) before frosting.

Make syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan and bring to a gentle boil, stirring until sugar dissolves. Remove from heat, stir in 1 tsp vanilla extract, and let cool to room temperature.

Apply syrup: if you want extra-moist cake, use a pastry brush to lightly brush the cooled cake layers with the syrup (about 2–3 tablespoons per layer). Allow syrup to absorb before stacking.

Beat butter: in a clean bowl, beat 2 cups softened unsalted butter on medium speed for 1–2 minutes until smooth and pale.

Add powdered sugar gradually: reduce speed to low and add 8 cups powdered sugar in three additions, mixing after each until incorporated. Scrape the bowl frequently.

Add cream, vanilla, and salt: add 4 tbs heavy cream, 2 tsp vanilla extract, and 1 tsp salt. Increase mixer speed to medium-high and beat for 2–3 minutes until the frosting is light, fluffy, and spreadable. If frosting is too stiff, add 1 tsp more cream at a time; if too thin, add a little more powdered sugar.

Assemble the cake: level the cooled cake layers with a serrated knife if needed. Place the first layer on your cake plate or turntable. If using, brush with simple syrup. Spread about 1 1/2 to 2 cups buttercream evenly over the first layer. Repeat with second layer. Place final layer on top and spread a thin crumb coat (a thin layer of frosting) over the entire cake to trap crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Final frost and finish: apply the remaining buttercream in an even final coat. Smooth with an offset spatula or create decorative swirls. Pipe borders or decorations as desired. Chill briefly to set, then bring to room temperature before serving for best texture.

Store: store wrapped or covered in a cake keeper at room temperature for up to 2 days, or refrigerate up to 5 days. Bring to room temperature before serving if chilled.