Room Temperature Ingredients: Always ensure your butter, eggs, and milk are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that bakes evenly and yields a tender, moist cake.

Don't Overmix: Mix wet and dry ingredients only until just combined. Overmixing develops gluten in the flour, which leads to a tough, dry cake.

Measure Accurately: Use a kitchen scale for flour if possible (3 cups all-purpose flour equals roughly 360g). If using measuring cups, spoon the flour into the cup and level it off.

Prepare Pans Properly: Grease and flour your pans thoroughly, or use parchment paper circles on the bottom. This prevents sticking and ensures your beautiful cakes come out intact.

Leveling Cakes: For perfectly even layers, use a long, serrated knife to gently trim the domed tops off your cooled cake layers. This creates a flat surface for stacking and a professional look.

Crumb Coat: For a smooth, professional finish, apply a thin 'crumb coat' of buttercream all over the assembled cake. Chill the cake in the refrigerator for 15-20 minutes until firm, then apply your final, thicker layer of frosting.

Chill Before Decorating: Once frosted, a slightly chilled cake is easier to decorate. Buttercream firms up, making it simpler to add details, piping, or additional toppers.

Quality Vanilla: Invest in good quality pure vanilla extract or, even better, vanilla bean paste or a whole vanilla bean. The difference in flavor is noticeable and makes the cake truly special.

Storage (Room Temperature): If your cake is frosted with a classic buttercream and does not contain fresh fruit fillings or cream cheese, you can store it loosely covered at room temperature for up to 2-3 days.

Storage (Refrigerator): For cakes with cream cheese frosting, fresh fruit fillings, or to extend shelf life, store in an airtight cake carrier or under a dome in the refrigerator for up to 5-7 days. Bring slices to room temperature for about 30 minutes before serving.

Freezing Unfrosted Layers: Wrap individual cooled cake layers tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.

Freezing Frosted Cake: For a whole frosted cake, place it in the freezer uncovered for about 30 minutes until the frosting is firm. Then, wrap it tightly in several layers of plastic wrap, followed by aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight.

Freezing Individual Slices: Cut slices, place them on a parchment-lined baking sheet, and freeze until firm. Wrap each slice individually in plastic wrap, then foil, and store in a freezer-safe bag.

Reheating: Cake doesn't generally 'reheat.' Instead, bring it to room temperature. Frozen cake slices or a whole cake thaw beautifully in the refrigerator. For individual slices, let them sit on the counter for 15-30 minutes before enjoying.