Just a beautiful 2-layer vanilla cake with vanilla cream cheese frosting. I used edible silver glitter on top, for understated elegance.
NOTE: I made this on a very humid, overcast day. The frosting wasn't affected by the humidity at all, although the cake batter did seem a little "grainier" than usual (and the lettering on top "bled" a little)
Best WHITE VANILLA LAYER CAKE with VANILLA CREAM CHEESE FROSTING
Cake
1 stick (8 TB) unsalted butter, room temp……....1/2 tsp. salt
2 cups all-purpose flour…………………………..1 TB baking powder
1-1/2 cups granulated sugar……………………...3 large eggs, room temp
1 cup milk (any kind ~ I like unsweetened vanilla almond or cashew milk)
1 tsp. pure vanilla (clear is best, if you can find PURE clear extract)
Frosting
1 stick (8 TB) unsalted butter, room temp……...5 cups powdered sugar
4 oz. cream cheese, room temp…………………..1/4 tsp. salt
1/4 cup half-and-half {or cream or Italian Sweet Cream flavored liquid coffee creamer)
1/2 tsp. pure vanilla extract (again, clear is best)
***
Cake:
Preheat oven to 350 F. Generously spray two 8 or 9” round cake pans with non-stick baking spray (contains flour) and set aside.
Whisk together flour, baking powder and salt. Beat butter and sugar in electric mixer bowl on medium until combined (about 1 min.). Add eggs and beat well (scrape down sides of bowl & paddle). Reduce speed to low and gradually add flour mixture, beating until just combined. Add milk and vanilla; beat until just combined.
Divide batter between prepared pans. Smooth tops & give 1 quick smack on the counter (to break air bubbles inside). Bake about 27-33 minutes (until barely golden and cake tester comes out clean). Check at about 22 minutes, so you don’t overbake! * Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
Frosting:
Beat together butter and cream cheese in electric mixer on medium until pale and creamy (about 1 minute). Reduce speed to medium ~ gradually add powdered sugar (1 cup at a time). Then add salt, half-and-half {or milk}, and vanilla ~ beat until fluffy (about 3 minutes). Cover with saran until ready to use.
Assemble:
Put 1 cake layer upside-down on a cake plate. (TIP: you do this so 2 flat sides are next to each other.)
TIP: Put small strips of wax paper under the sides (to catch drips). Spread 1 cup frosting on top. Put other cake layer on top (right side up).
TIP: Put a very thin layer of frosting over top & sides of cake (crumb coat) and let it set about 5 minutes. Then spread top and sides of cake with remaining frosting, Gently pull wax paper strips out from under the cake.