Vanilla Layer Cake with Buttercream Frosting

If you're looking to make this Vanilla Layer Cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. For a dairy-free version, use vegan butter and almond or coconut milk instead of whole milk. Additionally, you can replace the eggs with flaxseed meal or applesauce for an egg-free option.

To store your Vanilla Layer Cake, keep it in an airtight container at room temperature for up to 3 days. If you need to store it for a longer period, you can refrigerate it for up to a week. For extended storage, consider freezing the cake. Wrap it tightly in plastic wrap and aluminum foil, and it can last in the freezer for up to 3 months.

This Vanilla Layer Cake pairs beautifully with a variety of beverages. Consider serving it with a cup of coffee or tea for a classic combination. For a festive touch, you can serve it with a glass of sparkling wine or champagne. Fresh fruits like strawberries or raspberries also complement the sweetness of the cake.

To ensure your Vanilla Layer Cake rises perfectly, make sure your baking powder is fresh and active. Also, be careful not to overmix the batter after adding the dry ingredients, as this can lead to a dense cake. Finally, make sure your oven is preheated to the correct temperature before baking.

Yes, you can make the buttercream frosting ahead of time! Store it in an airtight container in the refrigerator for up to a week. When you're ready to use it, let it come to room temperature and give it a quick mix to restore its creamy texture before spreading it on the cake.