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Creamy Chicken Linguine

Creamy Chicken Linguine

Creamy Chicken Linguine gets a sweet counterpart with this ultimate moist vanilla layer cake recipe. Easy, from-scratch, and perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 10 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 325 g all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 224 g unsalted butter room temperature
  • 300 g granulated sugar
  • 3 tbsp vegetable oil
  • 1 tbsp vanilla extract
  • 4 large eggs room temperature
  • 300 ml milk room temperature
  • 280 g unsalted butter room temperature (for frosting)
  • 1035 g powdered sugar (for frosting)
  • 0.75 tsp salt (for frosting)
  • 1 tbsp vanilla extract (for frosting)
  • 6-8 tbsp milk (for frosting)

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Medium and large mixing bowls
  • Whisk and rubber spatula
  • Kitchen scale (recommended)
  • Cooling racks
  • Offset spatula
  • Serrated knife or cake leveler

Method
 

  1. Preheat the oven to 350°F (176°C) and prepare three 8-inch cake pans with parchment paper and greasing.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a large mixing bowl, cream the butter, granulated sugar, and vegetable oil until fluffy and pale (about 3-4 minutes).
  4. Add vanilla extract and eggs one at a time, mixing until fully incorporated after each addition.
  5. Alternate adding the flour mixture and milk to the batter, mixing until just combined.
  6. Divide the batter evenly among the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes until the tops are springy and a toothpick comes out with moist crumbs.
  8. Cool cakes in pans for 2-3 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat room-temperature butter until smooth, add powdered sugar and mix, then add salt, vanilla, and milk until desired consistency is reached.
  10. Level each cake layer and spread frosting between layers and around the cake.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 85mgSodium: 230mgPotassium: 130mgFiber: 1gSugar: 40gVitamin A: 600IUCalcium: 100mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for best results.
You can substitute milk with buttermilk or any non-dairy option.
Keep cakes at room temperature for a day; refrigerate for up to a week; can be frozen for up to 3 months.
If the buttercream is too thick, add more milk; if too thin, add more powdered sugar.
Feel free to experiment with variations, such as adding lemon zest, chocolate chips, or fresh fruit between layers!
Tried this recipe?Let us know how it was!