An Easy 2-Tiered Cake For Any Occasion!
This two-layer vanilla cake with mascarpone buttercream is a springtime dream! Light, fluffy cake pairs beautifully with the luscious, slightly tangy mascarpone frosting, while fresh strawberries add a bright, juicy contrast. Whether you’re celebrating a special occasion or just craving something sweet, this cake is a stunning showstopper that’s as delicious as it is beautiful.
Why You’ll Love This Recipe:
- Soft, moist texture: Thanks to a combination of cake flour, buttermilk, and egg whites, this cake bakes up tender and light.
- Balanced sweetness: The vanilla cake leans sweet, but the fresh strawberries add a tart contrast, making each bite perfectly balanced.
- Luscious mascarpone buttercream: This frosting is rich yet airy, with just a touch of salt to enhance the flavor.
Whether for a birthday, holiday, or afternoon treat, this cake is a guaranteed hit! For more foolproof dessert recipes, try my homemade strawberry shortcakes, this rustic strawberry galette, or serve yourself a big bowl of vanilla ice cream topped with homemade strawberry preserves (this is honestly good on most desserts!)
Ingredient Notes
- Dry ingredients: cake flour, granulated sugar, baking powder, baking soda, and kosher salt.
- Wet ingredients: unsalted butter, buttermilk, whole milk, vanilla extract, and egg whites.
- Mascarpone butter: room temperature butter and mascarpone cheese, powdered sugar, vanilla extract, and kosher salt.
- Don’t forget fresh strawberries for topping the cake!
Pro tip: If you don’t have buttermilk, make it yourself! Combine ¾ cup whole milk with 2 tsp white vinegar or lemon juice. Let sit for 5 minutes before using.
Simple Cake Instructions (It’s Easy, Promise!)
- Prepare the cake rounds: Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk the buttermilk, milk, and vanilla extract.
- Combine wet and dry ingredients. Using a stand mixer, beat the butter until smooth. Add the dry ingredients and mix on low until combined. Gradually add the buttermilk mixture, followed by the egg whites, beating until just incorporated.
- Bake! Divide the batter evenly between the prepared pans. Smooth the tops and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Final Steps
6. Cool: Allow the baked cakes to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
7. Make the mascarpone buttercream: In a stand mixer, beat the butter and mascarpone until light and fluffy (about 2 minutes). Gradually add powdered sugar, vanilla extract, and salt. Beat on low until incorporated, then increase to medium-high and mix for 2 more minutes until smooth and creamy.
8. Assemble the cake: Place one cake layer on a serving platter. Spread an even layer of mascarpone buttercream on top. Add the second cake layer and frost the top and sides of the cake. Garnish with fresh strawberries just before serving.
Make-Ahead & Store
- Make-ahead: Bake the cake layers up to 2 days in advance. Store them wrapped at room temperature or freeze for up to 3 months. Frost the cake just before serving for the freshest taste.
- Storage: Leftover cake should be stored in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving.
- Freezing: Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
Expert Baking Tips!
- Use room temperature ingredients: This ensures the batter blends evenly and creates a light, tender crumb.
- Cool the cake before slicing: Either cool completely to room temperature or you can pop it in a fridge for 30 minutes before cutting. This will yield cleaner slices!
- Prevent the cake sliding: Add a small dollop of buttercream on the cake stand before placing the first layer — it helps keep the cake steady.
A show stopping cake, no matter the occasion! If you’re Team Vanilla, like me, I think this will become a quick family-favorite!
If you make this easy vanilla cake recipe, be sure to let me know by leaving a review and rating below!
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Classic Vanilla Layer Cake with Mascarpone Buttercream
Equipment
Ingredients
For the cake
- 2¼ cups cake flour
- 1½ cups granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp Kosher salt
- 12 Tbsp (1½ sticks) unsalted butter, room temperature, cut into cubes
- 1 cup buttermilk
- 1 cup milk
- 2 tsp pure vanilla extract
- 3 large eggs room temperature
- 2 egg whites, room temperature
- Fresh strawberries, for garnish
For the mascarpone buttercream
- 2 sticks (16 Tbsp) unsalted butter, room temperature
- 8 oz mascarpone cheese, room temperature
- 1½ cups confectioners' sugar
- 1 tsp pure vanilla extract
- ½ tsp Kosher salt
Instructions
- Prepare the cake pans. Preheat oven to 350F. Spray two 8 or 9-inch round cake pans with nonstick baking spray, then line the bottom of each with parchment paper.
- Mix dry ingredients. In the bowl of a stand mixer, combine 2¼ cups cake flour, 1½ cups sugar, 3 tsp baking powder, 1 tsp baking soda, and 1 tsp Kosher salt, and mix to combine. Add 12 Tbsp cubed butter, then mix until small pea size crumbs form.
- Add in wet ingredients. In a small bowl, combine 1 cup buttermilk, 1 cup milk, 2 tsp vanilla extract, 3 eggs, and 3 egg whites. Whisk to combine. With the mixer on low, slowly pour in ⅓ of the liquid to the flour, then beat for 1 minute. Repeat twice more with remaining batter, for a total of 3 minutes, scraping down the sides as needed.
- Bake the cakes. Divide batter evenly between the two cake pans. Place in preheated oven, leaving a little space between pans and bake for 30-35 minutes, or until a cake tester inserted into the middle of the cake comes out clean (mine were done at 33 min).
- Cool the cakes. Allow cakes to cool for 10 minutes on a cooling rack, then invert to remove from the pan and return to the cooling rack, right side up. Cakes need to cool for at least an hour before frosting.
- Make the mascarpone buttercream. Clean out the bowl of the stand mixer, then combine 2 stick (16 Tbsp) softened butter and 8oz mascarpone. Beat until light and fluffy, and the two are fully mixed, about 2 minutes. Add 1½ cups confectioners' sugar, 1 tsp vanilla extract, and ½ tsp Kosher salt, then mix on slow until sugar is well blended. Increase speed to medium high and beat another 2 minutes.
- Trim the cakes. Once cakes have cooled completely, place on a stable surface and, using a serrated knife, even out the top of each cake so they are smooth and flat.
- Assemble with buttercream. Place a small about of mascarpone buttercream (about 1 Tbsp) on the center of your cake stand or cake saver, then place one layer of cake with the cut side up directly on top. Spoon about ⅓ of the buttercream on top of the cake and spread evenly using an offset spatula. Place second cake on top, cut side down (so the smoothest part of the cake is on top).
- Place about ½ of the remaining buttercream on top of the cake and, working with the same offset spatula, spread it out into a thin layer. If you want the finished cake to be "naked", spread a very thin layer of buttercream on the sides of the cake, rotating the cake stand or turning the cake saver with your hands while pressing down slightly with your spatula. Even out as needed and wipe excess frosting off in the bowl. (If you want the cake fully frosted, use remaining buttercream to cover completely.) Slice and serve with strawberries!
Notes
- Make-ahead: Bake the cake layers up to 2 days in advance. Store them wrapped at room temperature or freeze for up to 3 months. Frost the cake just before serving for the freshest taste.
- Storage: Leftover cake should be stored in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving.
- Freezing: Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
Step 3 – Eggs, and egg whites?