Ingredients:

  • 2 cups all-purpose flour (250g)
  • 1 ½ cups granulated sugar (300g)
  • ½ cup unsalted butter, softened (115g)
  • 3 large eggs, at room temperature
  • 1 cup whole milk (240ml), at room temperature
  • 2 teaspoons baking powder
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • (For the Vanilla Buttercream Frosting:)
  • 1 cup unsalted butter, softened (230g)
  • 4 cups powdered sugar (480g), sifted
  • 2 tablespoons heavy cream or whole milk
  • 2 teaspoons pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 5 minutes. Add in the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
  3. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients while alternating with whole milk. Start and end with dry ingredients; mix until just combined.
  4. Divide the batter evenly between prepared cake pans. Smooth out tops with a spatula if necessary. Bake in preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  5. Once baked, allow cakes to cool in pans for about 10 minutes, then turn them out onto wire racks to cool completely.
  6. While cakes are cooling, prepare your frosting by beating softened unsalted butter on medium speed until creamy—about 1 minute.
  7. Gradually add powdered sugar while continuing to beat on low speed until fully incorporated. Add heavy cream/milk and vanilla extract; increase speed to high and whip for about 3–5 minutes, until light and fluffy.
  8. Once cakes are completely cooled: Place one layer of cake on your beautiful gold cake stand. Spread an even layer of buttercream frosting on top. Place the second cake layer gently over it.
  9. Use remaining frosting to cover top and sides of cake smoothly using an offset spatula or bench scraper.
  10. Decorate as desired!