Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup full-fat buttermilk, room temperature
  • 1/2 cup unsalted butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
  2. Beat the softened butter and granulated sugar together on medium-high speed for 3-5 minutes until the mixture reaches a pale, fluffy, cloud-like texture.
  3. Add eggs one at a time, beating well after each addition until the batter is smooth and glossy. Stir in 1 tablespoon of vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Turn the mixer to low. Add 1/3 of the flour mixture, then 1/2 of the buttermilk. Repeat this alternating process, ending with the final portion of flour.
  6. Stop mixing immediately once no more streaks of flour are visible to avoid overworking the gluten.
  7. Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Prepare the frosting by beating 1/2 cup softened butter, cocoa powder, powdered sugar, heavy cream, and 1 teaspoon of vanilla extract until smooth.