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Vanilla Layer Cake

  • Cooking time40 min
  • Prep time10 min
  • Portions 12
recipe image Gâteau étagé à la vanille


  • CAKE:
  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 cups granulated sugar
  • 1 cup Becel® salted margarine sticks , (2 sticks)
  • 4 large eggs
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 3 3/4 cups icing sugar
  • 1/2 cup Becel® salted margarine sticks , (1 stick)
  • 2 Tbsp. milk
  • 1 Tbsp. vanilla extract

Nutrition facts

Total Fat25.00 g
Saturated Fat7.000 g
Trans Fat0.000 g
Polyunsaturated Fat5.000 g
Monounsaturated Fat12.000 g
Cholesterol65 mg
Sodium320 mg
Total Carbs95.00 g
Dietary Fiber1.0 g
Sugars72.00 g
Protein7.00 g
Vitamin D1.000 mcg
Calcium79 mg
Iron2.00 mg
Potassium106.000 mg
Omega-31.50 g
Omega-64.00 g


  1. CAKE: Preheat oven to 350°F (180°C). Grease and flour two 9-in. (2.5 L) round cake pans. Combine flour and baking powder in medium bowl; set aside.
  2. Beat sugar with Becel® sticks in large bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs, 1 at a time, until blended. Combine milk and vanilla. Alternately beat in milk and flour mixtures until blended. Spread evenly into prepared pans.
  3. Bake 35 to 40 minutes until toothpick inserted in centers comes out clean. Cool 15 minutes on wire rack; remove from pans and cool completely.
  4. FROSTING: Beat icing sugar, Becel® sticks, milk and vanilla in large bowl with electric mixer until fluffy, about 3 minutes. Spread in between layers and top and sides of cooled cake.