Ingredients
2 ½ cups All-purpose flour
1 ¾ cups Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
½ 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
3–4 tablespoons Whole milk or heavy cream
1 teaspoon Vanilla extract
Pinch of salt
Optional: Food coloring for tinting
Optional: Sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for extra assurance
- 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, beat the softened butter until light and creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix only until just combined; overmixing develops gluten and can make your cakes tough. Stir in the vanilla extract
- 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 or toothpick inserted into the center of the cakes comes out clea
- Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure they are *completely* cool before frosting; otherwise, your frosting will melt
- While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increase speed to medium and beat until smooth
- Pour in 3 tablespoons of milk or cream, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is light, fluffy, and spreadable, about 3-5 minutes. If the frosting is too thick, add more milk, a teaspoon at a time, until it reaches your desired consistency. If you want to color your frosting, add a few drops of food coloring now and mix until uniformly colored
- Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Use an offset spatula or the back of a spoon to create pretty swirls, embracing the 'pretty simple' aesthetic
- Finish your cakes with sprinkles, fresh berries, or a simple handwritten message. Now, slice and enjoy!
Notes
**Substitutions & Variations:** For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum). For dairy-free, replace butter with a dairy-free butter alternative and use plant-based milk. If you don't have buttermilk, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill to the 1-cup line with whole milk and let sit for 5-10 minutes.
**Flavor Twists:** Add lemon zest, almond extract, mini chocolate chips, or confetti sprinkles to the cake batter. For the frosting, try chocolate buttercream (melted chocolate), cream cheese frosting (reduce butter, add cream cheese), or peanut butter frosting (add creamy peanut butter).
**Cupcakes:** This recipe easily converts to cupcakes. Line cupcake tins, fill two-thirds full, and bake for 18-22 minutes.
**Pro Tips:** Use room temperature ingredients (butter, eggs, milk) for a lighter, fluffier cake. Measure flour correctly by spooning it into the cup and leveling. Do not overmix the batter to avoid a tough cake. Prepare pans thoroughly with grease and flour, or parchment paper. Cool cakes completely before frosting to prevent melting. Adjust frosting consistency with more powdered sugar (if too thin) or milk (if too thick). For a professional finish, apply a thin 'crumb coat' of frosting, chill, then apply the final layer. Embrace the homemade charm and don't strive for bakery perfection.
**Storage:** Unfrosted cake layers can be wrapped tightly and frozen for up to 2-3 months. A frosted cake with simple buttercream can stay at room temperature in an airtight container for 2-3 days, or refrigerated for 5-7 days (cover cut surfaces with plastic wrap). Fully frosted cakes can be frozen for up to 1 month (freeze uncovered until firm, then wrap). Always bring refrigerated cake to room temperature (30 minutes to 1 hour) before serving for best flavor and texture.
**Serving Suggestions:** Pair with fresh berries, a scoop of vanilla ice cream, homemade whipped cream, coffee or tea, sparkling cider or milk. Keep other party foods simple, and don't forget candles and confetti for the festive touch.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 580 kcal
- Sugar: 65g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 85g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg