Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (177ml) buttermilk
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Yellow food coloring (gel preferred)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper rounds.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy (about 3-5 minutes).
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
  8. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined.
  9. Beat in the milk or heavy cream, vanilla extract, and salt. Add yellow food coloring if desired. Beat until light and fluffy.
  10. Once the cakes are completely cooled, level them with a serrated knife if necessary. Place one cake layer on a serving plate, frost with a generous layer of buttercream, then top with the second cake layer. Frost the entire cake with the remaining buttercream.
  11. Add sprinkles, fresh berries, or other decorations as desired.