10" Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 10-inch round cake pans with parchment paper and lightly grease the sides.

Combine dry ingredients: In a large bowl, whisk together the 4.5 cups all-purpose flour, 3 cups granulated sugar, 3 tsp baking powder, and 1 tsp salt until evenly distributed.

Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle (or with a large bowl and hand mixer), beat 1.5 cups softened unsalted butter on medium speed for about 2 minutes until smooth. Gradually add the sugar mixture and continue to beat about 2–3 minutes until light and fluffy.

Add eggs and vanilla: Add the 6 large eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl as needed. Add 2 tsp vanilla extract and mix until combined.

Alternate flour and milk: With the mixer on low, add the dry ingredients in three additions, alternating with 2 cups whole milk in two additions (dry-milk-dry), beginning and ending with the dry mixture. Mix just until combined; do not overmix.

Divide and bake: Divide the batter evenly between the two prepared 10-inch pans (use a kitchen scale for accuracy). Smooth the tops with a spatula. Bake in the preheated oven for 28–36 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back when gently pressed.

Cool: Let the cakes cool in their pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment, then turn right-side up and cool completely (at least 1 hour) before frosting.

Make syrup: In a small saucepan combine 1/2 cup granulated sugar and 1/2 cup water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in 1/2 tsp vanilla. Let cool to room temperature.

Use syrup: If you want a moister cake, brush the cooled cake layers lightly with the syrup (about 2–3 tablespoons per layer) before frosting.

Beat butter: In a large bowl or stand mixer fitted with the paddle attachment, beat 2 cups softened unsalted butter on medium speed until creamy, about 2 minutes.

Add powdered sugar: Reduce speed to low and gradually add 6 cups powdered sugar, one cup at a time, scraping the bowl as needed. Once incorporated, increase speed to medium.

Finish frosting: Add 6 tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt. Beat on medium-high for 3–4 minutes until very light, fluffy, and spreadable. If frosting is too thick, add 1 tsp more cream at a time. If too thin, add a few tablespoons more powdered sugar.

Assemble cake: If layers have domed, level them with a serrated knife. Place one cake layer on your serving plate or cake board. Optionally brush with simple syrup. Spread a thick, even layer of buttercream (about 1 to 1 1/2 cups) on the first layer. Top with the second layer. Apply a thin crumb coat of frosting over the whole cake and chill 15–30 minutes to set. Apply a final layer of buttercream (use remaining frosting) and smooth or texture as desired.

Decorate and serve: Pipe decorations or smooth the surface. Refrigerate for 30 minutes to set the frosting before slicing for clean cuts. Bring to room temperature about 30 minutes before serving for best texture.