Ingredients
2 cups (240g) All-purpose flour
1 ½ cups (300g) Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
½ cup (113g) Unsalted butter, softened
3 Large eggs
1 cup (240ml) Whole milk
2 teaspoons Vanilla extract
1 cup (226g) Unsalted butter, softened
3–4 cups (360-480g) Powdered sugar
2–3 tablespoons Heavy cream or milk
1 teaspoon Vanilla extract
Pinch Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure everything is well combined; this prevents lumps in your batter
- In a separate, larger bowl (or the bowl of a stand mixer), cream the softened unsalted butter until light and fluffy. Beat in the large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients (e.g., dry, wet, dry, wet, dry). Mix on low speed until just combined. Overmixing develops gluten, which can make your cake tough. Finally, stir in the vanilla extract
- Divide the batter evenly between your prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clea
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, invert them onto a wire rack to cool completely
- While the cakes cool, prepare your frosting. In a large bowl, beat the softened butter until creamy and light. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium. Add 2 tablespoons of heavy cream or milk, vanilla extract, and a pinch of salt. Beat on medium-high for 3-5 minutes until the buttercream is light, fluffy, and spreadable. Add more cream if too thick, or more powdered sugar if too thi
- Once the cakes are completely cool, place one layer on your serving plate or cake stand. Spread a generous layer of buttercream on top. Carefully place the second cake layer on top. Apply a thin "crumb coat" of frosting all over the cake, sealing in any loose crumbs. Chill for 15-20 minutes
- Apply the remaining buttercream to the top and sides of the cake. Use an offset spatula or bench scraper to smooth the frosting. Now for the fun part – decorating! Use sprinkles, candies, fresh fruit, or simple piping techniques to add your personal touch. Let your imagination run wild!
Notes
Ensure butter, eggs, and milk are at room temperature for a smoother batter and lighter cake texture.
Do not overmix the batter once flour is added to prevent a tough, chewy cake.
Level cake layers with a serrated knife or cake leveler if they dome during baking for an even, professional-looking cake.
The crumb coat (a thin layer of frosting applied and chilled) is essential for a smooth, crumb-free final frosting layer.
Chill the cake after the crumb coat and after significant decorating to help set the frosting and prevent smudges.
Use gel food coloring for vibrant buttercream colors, as liquid food coloring can thin the frosting.
Adjust buttercream consistency: add heavy cream (half a teaspoon at a time) if too stiff, or powdered sugar (a tablespoon at a time) if too runny.
Always taste your buttercream and adjust sweetness or vanilla as needed.
- Prep Time: 25 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg