Ingredients:

  • 2 ½ cups (325g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 ½ tsp (10g) baking powder
  • 1 tsp (5g) vanilla extract
  • ½ tsp (2g) salt
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 2 tsp (10ml) vanilla extract
  • 2-4 tbsp (30-60ml) whole milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease the cake pans (line with parchment for easy removal).
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Gradually add the dry ingredients to the creamed mixture alternating with the milk, starting and ending with the flour blend. Mix until just combined.
  6. Fold in the vanilla extract gently.
  7. Divide batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. In a mixing bowl, beat butter until creamy. Gradually add powdered sugar and beat until incorporated. Add vanilla and milk to achieve desired consistency.
  10. Place one layer of cake on a serving plate, spread frosting on top, add the second layer, and frost the top and sides.