Step-by-Step Directions

Alright, apron on? Let’s do this together.

Preheat and Prep

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment circles. Trust me, parchment is your best friend—it makes removing cakes so much easier.

Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. This keeps your cake light and ensures the leavening agents are evenly distributed.

Cream the Butter and Sugar

• In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes). This step is crucial—it incorporates air, which helps give your cake that perfect soft crumb.

Add the Eggs and Vanilla

• Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. Your kitchen will already start smelling amazing.

Combine Wet and Dry

• Now alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry. Mix on low speed until just combined. Don’t overmix—overworked batter equals dense cake.

Bake

• Divide the batter evenly between the prepared pans. Smooth the tops with a spatula, then bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool Completely

• Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Allow them to cool completely before frosting. Rushing this step is a recipe for melted buttercream, so be patient!

Make the Buttercream

• Beat the butter until creamy, then slowly add powdered sugar. Add vanilla, salt, and just enough cream or milk until you get a smooth, spreadable consistency.

Assemble the Cake

• Place one cake layer on your serving plate, spread a generous layer of buttercream on top, then sandwich with the second layer. Frost the top and sides. You can keep it rustic with swirls or go for sleek, smooth edges.