Ingredients:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1 cup whole milk, at room temperature
  • 1 cup unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar
  • 2 tbsp whole milk (for buttercream)
  • 1 tsp vanilla extract (for buttercream)

Instructions:

  1. Preheat the oven to 350°F (175°C) and prepare the cake pans with cooking spray and parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate mixing bowl, cream butter and sugar until light and fluffy.
  4. Add eggs, one at a time, mixing until fully incorporated after each addition. Stir in vanilla extract.
  5. Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Remove cakes from oven and cool in pans for 10 minutes before transferring to a cooling rack.
  8. For the buttercream, whip softened butter until creamy. Gradually add powdered sugar, mixing well. Add milk and vanilla, and mix until smooth.
  9. Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake with buttercream.
  10. Chill the cake for 30 minutes before serving for best texture.