Whole Cakes Recipe
Make Whole Cakes Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Classic Vanilla Layer Cake (serves 12)
Simple Buttercream Frosting
Optional Assembly & Decoration
Method
Classic Vanilla Layer Cake (serves 12)
- 1
Prepare and preheat
Position an oven rack in the center of the oven and preheat to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper; grease the parchment and lightly flour the pans, tapping out excess flour.
- 2
Combine dry ingredients
In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt until evenly distributed. 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 1 cup room-temperature unsalted butter and 2 cups granulated sugar on medium-high speed for 3–4 minutes until light, pale, and fluffy. Scrape down the bowl as needed.
- 4
Add eggs and vanilla
Reduce mixer speed to low and add the 4 large eggs one at a time, beating briefly after each addition until incorporated. Add 2 teaspoons vanilla extract and mix until combined.
- 5
Alternate dry ingredients and milk
With the mixer on low, add the dry ingredients in three additions alternating with 1 cup room-temperature whole milk: start with one-third of the dry mix, then half the milk, then dry, then remaining milk, then remaining dry. Mix only until just combined after each addition to avoid overdeveloping gluten. Scrape the bowl and fold gently with a spatula to ensure uniform batter.
- 6
Bake
Divide batter evenly between the prepared pans (use a kitchen scale or measure by eye). Smooth the tops. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- 7
Cool
Allow cakes to 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, and let cakes cool completely (at least 1 hour) before assembling and frosting to prevent buttercream from melting.
Simple Buttercream Frosting
- 8
Beat butter
In a large bowl or stand mixer, beat 1 cup room-temperature unsalted butter on medium speed until smooth and creamy, about 1–2 minutes.
- 9
- 10
Adjust texture and flavor
Add 2 teaspoons vanilla extract, 3 tablespoons heavy cream (or whole milk), and a pinch of salt. Beat on medium-high for 2–3 minutes until light, fluffy, and spreadable. If frosting is too thick, add more cream 1 teaspoon at a time; if too thin, add a little more powdered sugar.
Optional Assembly & Decoration
- 11
Level and layer
If cake domes are present, level the tops using a serrated knife or cake leveler so layers stack evenly. Place one cake layer on a cake board or serving plate. If desired, spread about 1/2 cup–3/4 cup jam or curd over the top, leaving a 1/4-inch border to prevent seepage.
- 12
Fill and crumb coat
Pipe or dollop about 1 1/2 cups buttercream onto the first layer and spread evenly. Place the second cake layer on top. Apply a thin 'crumb coat' — a light layer of frosting over the entire cake to trap crumbs — then chill the cake in the refrigerator for 15–30 minutes until the crumb coat firms.
- 13
Final frost and decorate
Apply the remaining buttercream smoothly over the chilled cake using an offset spatula. Smooth the sides and top or create textured swirls as desired. Garnish with fresh berries, edible flowers, sprinkles, or chopped nuts. Keep the cake refrigerated if using fresh fruit; otherwise, store at room temperature in an airtight cake carrier for up to 2 days or refrigerated for up to 5 days.