Ingredients:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
- 1 cup unsalted butter, softened (2 sticks) for frosting
- 4 cups powdered sugar
- ¼ cup whole milk for frosting
- 1 tbsp pure vanilla extract for frosting
- Food coloring (optional)
- Fresh fruit (e.g., strawberries, blueberries) for decoration
- Edible flowers for decoration
- Sprinkles or chocolate shavings for decoration
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined. Do not overmix; small lumps are okay.
- Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a clean mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing on low until combined, then increase speed. Add the milk and vanilla and beat until fluffy (about 3-5 minutes). Add food coloring if desired.
- Once the cakes are completely cooled, place one cake layer on a serving platter. Spread a generous amount of buttercream frosting on top. Place the second layer on top and frost the sides and top of the cake.
- Use fresh fruit, edible flowers, sprinkles, or any preferred decorative elements to adorn your cake.