Ingredients
For the cake (makes two 9-inch layers):
2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, room temperature
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup (240ml) whole milk, room temperature
For the vanilla buttercream:
1 cup (226g) unsalted butter, room temperature
3 ½ cups (440g) powdered sugar, sifted
2 tsp pure vanilla extract
2–3 tbsp heavy cream or milk
Pinch of salt
Instructions
1. Prep:
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Make the cake batter:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each. Mix in the vanilla.
Alternate adding flour mixture and milk to the batter, beginning and ending with the flour. Mix until just combined.
3. Bake:
Divide batter evenly between prepared pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the frosting:
Beat butter until creamy.
Gradually add powdered sugar, beating well.
Add vanilla, salt, and 2 tbsp cream/milk. Beat for 3–5 minutes until fluffy. Add more cream if needed for spreading consistency.
5. Assemble:
Place one cake layer on a serving plate. Spread frosting on top.
Add the second layer, then frost the top and sides.
Optional: decorate with sprinkles, berries, or piping.
Leave a Comment