Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk, room temperature
- 1 cup unsalted butter, softened, for frosting
- 4 cups powdered sugar
- 2 tsp vanilla extract, for frosting
- 3 tbsp heavy cream or whole milk
- 1/4 tsp kosher salt, for frosting
Instructions
Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.
- Step 1.Heat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
- Step 2.Whisk flour, baking powder, and salt in a medium bowl until the leavener is evenly distributed through the flour.
- Step 3.Beat softened butter and granulated sugar together until pale and fluffy, about 3 minutes, scraping the bowl so no dense butter pockets remain.
- Step 4.Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until the batter smells fragrant and smooth.
- Step 5.Add the dry ingredients in three additions, alternating with the milk in two additions, mixing on low speed just until each addition disappears.
- Step 6.Scrape the bottom and sides of the bowl, then divide the batter evenly between the prepared pans and smooth the tops.
- Step 7.Bake for 30 to 35 minutes, until the centers spring back lightly and a toothpick inserted near the middle comes out with a few moist crumbs.
- Step 8.Cool the layers in the pans for 15 minutes, then turn them onto racks, remove the parchment, and cool completely before frosting.
- Step 9.For the buttercream, beat softened butter until creamy, then add powdered sugar, vanilla, cream, and salt and beat until fluffy and spreadable.
- Step 10.Frost one cooled layer, stack the second layer on top, cover the cake with the remaining buttercream, and let it stand briefly before slicing.
