Simple Two-Tier Vanilla Cake (Printable Version)

Moist vanilla sponge layered with smooth buttercream, topped with balloon decorations for festive events.

# The Ingredients You'll Need:

→ Vanilla Sponge Cakes

01 - 4.5 cups all-purpose flour
02 - 3.5 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 2.5 cups granulated sugar
05 - 1.5 cups unsalted butter, room temperature
06 - 8 large eggs, room temperature
07 - 2 tablespoons pure vanilla extract
08 - 2 cups whole milk, room temperature

→ Buttercream Frosting

09 - 2 cups unsalted butter, room temperature
10 - 8 cups powdered sugar, sifted
11 - 0.5 cup whole milk or heavy cream
12 - 2 tablespoons vanilla extract
13 - Pinch of salt
14 - Gel food coloring, optional

→ Decoration

15 - Balloon cake toppers
16 - Edible confetti or sprinkles, optional

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans and two 6-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 5 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
05 - With mixer on low speed, alternate adding flour mixture and milk in three additions, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between the 8-inch and 6-inch pans. Gently tap pans to release air bubbles.
07 - Bake 8-inch cakes for 35 to 40 minutes and 6-inch cakes for 25 to 30 minutes, until a toothpick inserted in center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, beating well. Mix in vanilla, salt, and milk or cream one tablespoon at a time until smooth and spreadable. Tint with food coloring if desired.
10 - Level cake tops if needed. Place one 8-inch layer on cake board, spread buttercream layer, top with second 8-inch cake. Repeat process for 6-inch cakes.
11 - Apply thin crumb coat of buttercream to each cake tier. Chill for 20 minutes.
12 - Frost cakes smoothly with remaining buttercream. Stack 6-inch tier centered on top of 8-inch tier, using dowels or straws for structural support if needed.
13 - Arrange balloon toppers on cake and add edible confetti or sprinkles as desired.

# Additional Tips::

01 -
  • The vanilla sponge stays impossibly moist for days, which means you can actually prep ahead without the cake drying out.
  • That two-tier silhouette looks like you spent eight hours in pastry school when it's really just smart planning and gentle hands.
  • Buttercream frosting is forgiving enough to hide small imperfections but smooth enough to feel genuinely professional.
02 -
  • Room temperature ingredients are not optional; they genuinely change how the batter comes together and how the final cake bakes.
  • The crumb coat might feel like an extra step, but it's the difference between a cake that looks homemade and one that looks intentional.
  • If your frosting is too soft, chill it for a few minutes; if it's too stiff, let it sit at room temperature or add milk a teaspoon at a time.
03 -
  • Chill your assembled cake for at least an hour before serving—this firms up the frosting and makes slicing cleaner and easier.
  • If you're making this a day ahead, cover it loosely with plastic wrap after the frosting sets completely; the vanilla sponge actually tastes better the next day once the flavors have settled.
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