Ingredients:

  • 1 cup (125 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1/4 cup (60 ml) whole milk
  • 1/2 cup (115 g) unsalted butter, softened (for frosting)
  • 2 cups (250 g) powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 2-4 tbsp (30-60 ml) heavy cream or milk (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease and flour two 6-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a separate bowl, beat the softened butter and sugar until light and fluffy.
  4. Incorporate the eggs one at a time, blending well after each addition, then add vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with milk.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  7. Allow cakes to cool in pans for 10 minutes, then turn out onto a cooling rack.
  8. In a mixing bowl, beat the softened butter until creamy, then gradually add powdered sugar and vanilla.
  9. Add heavy cream gradually until desired consistency is achieved.
  10. Once cooled, frost the top and sides of the cake layers.
  11. Use a piping bag for decorative swirls or add sprinkles as desired.