Ingredients
Scale
1 ½ cups All-purpose flour
1 cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter
2 Large eggs
¾ cup Whole milk
1 teaspoon Vanilla extract
1 cup Unsalted butter (for buttercream)
3–4 cups Powdered sugar
2–4 tablespoons Heavy cream or milk
1 teaspoon Vanilla extract (for buttercream)
Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour four 4-inch round cake pans
- In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt
- In a separate bowl, cream the softened unsalted butter until light and fluffy. Beat in the eggs one at a time
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix on low speed until just combined
- Divide the batter evenly among the prepared pans. Bake for 18-22 minutes until a skewer comes out clea
- Let the cakes cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely
- Make the buttercream by beating softened unsalted butter, then adding powdered sugar, heavy cream, vanilla extract, and a pinch of salt until fluffy
- Once the cakes are cool, level the tops if necessary, stack the layers with buttercream in between, apply a crumb coat, then frost with the remaining buttercream
Notes
Sift flour and powdered sugar for a lighter texture.
Use room temperature ingredients for better emulsification.
- Prep Time: 20 mins
- Cook Time: 18-22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 450-500 kcal
- Sugar: 40-45 g
- Sodium: 200-250 mg
- Fat: 25-30 g
- Saturated Fat: 15-18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55-60 g
- Fiber: 1-2 g
- Protein: 4-5 g
- Cholesterol: 80-90 mg