Ingredients
2.5 cups All-purpose flour
1.75 cups Granulated sugar
1 tablespoon Baking powder
0.5 teaspoon Salt
0.5 cup Unsalted butter, softened
3 Large eggs, room temperature
1 cup Whole milk, room temperature
2 teaspoons Vanilla extract
1 cup Unsalted butter, softened
4 cups Powdered sugar
1 teaspoon Vanilla extract
2–4 tablespoons Whole milk or heavy cream
0.25 teaspoon Salt
As desired Food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper for easy release
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until thoroughly combined
- In a separate large bowl, using an electric mixer, cream the softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clea
- Once baked, remove the cakes from the oven and let them cool in their pans for about 10-15 minutes. After that, carefully invert them onto a wire rack to cool completely
- While the cakes cool, prepare your frosting. In a large bowl, cream the softened butter with an electric mixer until very light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Beat in the vanilla extract and salt. Add milk or heavy cream one tablespoon at a time until you reach your desired consistency
- Once the cakes are completely cool, level them if necessary using a serrated knife. Place one cake layer on your serving plate or cake stand. Spread a generous layer of buttercream. Place the second cake layer on top. Apply a thin "crumb coat" of frosting all over the cake to seal in any loose crumbs. Chill for 15-20 minutes. Finally, apply the remaining frosting, decorating as desired with sprinkles, fruit, or piped designs
Notes
Always use butter, eggs, and milk at room temperature for a smoother, more uniform batter and a lighter cake.
Once you add the flour, mix only until just combined to prevent gluten development and a dense cake.
Measure flour accurately by spooning it into the measuring cup and leveling it off, rather than scooping directly.
For even layers and a professional look, use a kitchen scale to divide batter equally between pans.
Never frost a warm cake; ensure it's completely cool to prevent buttercream from melting.
The thin crumb coat traps loose crumbs, giving you a clean, smooth finish for your final frosting layer.
Use a long serrated knife to level domed cake tops for flat surfaces and stable stacking.
You don't need fancy tools for a stunning design; an offset spatula, sprinkles, fresh berries, or powdered sugar can elevate your cake effortlessly.
Don't stress about perfection; every cake you make helps you learn and refine your skills.
A frosted cake stores well at room temperature for up to 2-3 days under a cake dome or in an airtight container.
If your cake has fresh fruit or cream cheese frosting, or if your kitchen is warm, refrigerate it for up to 5 days. Bring slices to room temperature for 30 minutes before serving.
For longer storage, chill the entire frosted cake until firm, then wrap tightly in plastic wrap and foil. Freeze for up to 2-3 months. Individual slices can also be frozen.
To thaw, transfer frozen cake (whole or slices) to the refrigerator overnight, then bring to room temperature before serving.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slice (approx 1/12 of cake)
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg