Costco Vanilla Cake Copycat
A homemade version of the iconic vanilla layer cake that is tender, buttery, and finished with a creamy buttercream, perfect for any occasion.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment circles for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes with a mixer. Add eggs one at a time, mixing well after each addition, and stir in vanilla extract.
Baking
- With the mixer on low, alternate adding the flour mixture and milk to the creamed mixture, starting and ending with the flour. Mix just until combined.
- Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Buttercream Preparation
- Beat the softened butter until creamy. Gradually add powdered sugar, followed by heavy cream and vanilla extract. Beat until smooth and spreadable.
- Frost the cooled cakes with the buttercream and serve.
Notes
Store leftovers in the refrigerator for up to 4–5 days. Cake layers can be baked in advance and frozen for later use.