Simple Two-Tier Vanilla Cake (Print Version)

Moist two-tier vanilla sponge layered with creamy buttercream and decorated with playful balloon toppers.

# Components:

→ 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 for graduation colors

→ Decoration

15 - Balloon cake toppers, store-bought or homemade with food-safe sticks and mini balloons
16 - Edible confetti or sprinkles, optional

# Directions:

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 until evenly distributed.
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 well after each addition. Mix in vanilla extract until fully combined.
05 - With mixer on low speed, alternate adding the flour mixture and milk in three additions, beginning and ending with flour. Mix until just combined to avoid overmixing.
06 - Divide batter evenly between the 8-inch and 6-inch cake 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, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks and cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, beating well. Mix in vanilla extract, salt, and milk or cream 1 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 a cake board, spread a layer of buttercream, and top with the second 8-inch cake. Repeat process for the 6-inch cake layers.
11 - Apply a thin crumb coat of buttercream to each cake tier. Chill for 20 minutes to set.
12 - Frost each cake tier smoothly with remaining buttercream. Stack the 6-inch cake tier centered on top of the 8-inch tier, using dowels or straws for structural support if needed.
13 - Decorate with balloon toppers and edible confetti or sprinkles as desired to complete the festive presentation.

# Expert Advice:

01 -
  • The vanilla sponge stays incredibly moist for days, so you can bake ahead without any worry about dry cake.
  • Two tiers mean you get to show off a little while actually serving more guests without the intimidation factor.
  • Those balloon toppers turn it from pretty to party-ready in seconds, perfect for capturing Instagram-worthy photos.
02 -
  • Room temperature ingredients aren't just a suggestion—they actually emulsify properly and create a lighter, more tender crumb than cold ingredients can manage.
  • Dowels or straws are non-negotiable when stacking; I once tried to skip them and watched helplessly as the top tier slowly sank into the bottom tier like a tiny cake Titanic.
  • Chilling the cake before stacking and frosting makes everything easier and your hands less sticky, so treat this step like the gift to yourself that it is.
03 -
  • Investing in a turntable makes frosting infinitely easier because you can rotate the cake toward you rather than reaching around it awkwardly.
  • If your frosting gets too soft while you're working, pop the whole bowl in the refrigerator for 10 minutes—it'll firm up and become easier to work with.
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