Room Temperature Ingredients are Key: Ensure your butter, eggs, and milk are at room temperature. This creates a smoother batter and a lighter, fluffier cake texture.

Do Not Overmix: When combining wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops gluten, which can result in a tough, dense cake.

Measure Flour Correctly: Always spoon and level your flour, rather than scooping directly from the bag. Scooping packs the flour, leading to too much flour and a dry cake. Use a kitchen scale for the most accurate measurement.

Don't Rush Cooling: Let your cake layers cool completely on a wire rack for a couple of hours before frosting to avoid a melted, sliding mess.

Level Your Cake Layers: For a professional-looking cake, once cool, use a serrated knife or a cake leveler to gently trim the domed tops off your cake layers to ensure a stable, even cake.

Crumb Coat: Apply a thin layer of frosting all over the cake first to trap loose crumbs. Chill for 15-20 minutes, then apply your final, thicker layer of frosting for a cleaner finish.

Use Good Quality Vanilla: Since vanilla is a prominent flavor, use a pure vanilla extract, not imitation; the flavor difference is noticeable.

Practice Makes Perfect: If this is your first time attempting a multi-layered cake, don't stress about perfection. The effort and love you put into it are what truly count.

Clean as You Go: Keep your workspace tidy to make the baking process more enjoyable and less overwhelming.

At Room Temperature Storage: If your cake has buttercream frosting and no fresh perishable fillings, store it covered at cool room temperature for up to 2-3 days using a cake dome or airtight container.

Refrigerated Storage: For longer storage or with fresh fruit/cream cheese frosting, refrigerate covered for up to 5-7 days. Allow to sit at room temperature for 30 minutes to an hour before serving.

Freezing Unfrosted Layers: Wrap each completely cooled layer tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw wrapped layers overnight in the refrigerator before frosting.

Freezing Frosted Cake or Slices: Flash freeze uncovered for an hour until frosting is firm. Then wrap tightly in plastic wrap and aluminum foil, and store in an an airtight container for up to 1 month. Thaw unwrapped in the refrigerator overnight or at room temperature for a few hours.

What to Serve With: Enhance the party atmosphere with a fresh fruit platter, coffee and tea bar, sparkling cider or punch, cold milk, a scoop of vanilla bean ice cream or sorbet, savory finger foods, or chocolate-dipped strawberries.

Make Ahead: Cake layers can be baked up to two days in advance (wrapped at room temperature) or frozen (up to a month). Buttercream frosting can be made one day ahead (refrigerated, then re-whipped).

Buttermilk Substitute (if needed): Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill with whole milk to the 1-cup mark. Stir and let sit for 5-10 minutes until it slightly curdles.

Reduce Frosting Sweetness: Incorporate a pinch of salt to balance sweetness. You can also reduce powdered sugar slightly or add a tablespoon or two more heavy cream. Less sweet fillings like fresh fruit or tart lemon curd can also help.

Prevent Sticking: Thoroughly grease and flour your cake pans, or use parchment paper circles on the bottom for extra security.

Different Pan Sizes: You can adjust pan size, but it will affect baking time and the number of layers (e.g., three 8-inch pans: 25-30 minutes; a single 9×13-inch rectangular cake: 40-50 minutes). Always use the skewer test to check for doneness.