Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (240 mL) whole milk (or dairy-free milk)
  • 3 large eggs
  • 2 ½ tsp baking powder
  • 1 tsp pure vanilla extract
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar (for frosting)
  • 2 tbsp (30 mL) heavy cream (or dairy-free alternative, for frosting)
  • 1 tsp pure vanilla extract (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans, or use parchment paper.
  3. In a bowl, whisk together flour, baking powder, and salt.
  4. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
  6. Gradually add dry mixture and milk to the butter mixture, mixing until just combined.
  7. Divide the batter equally between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes before transferring to a cooling rack to cool completely.
  10. Whip the softened butter for frosting, gradually adding powdered sugar, heavy cream, and vanilla until desired consistency is reached.
  11. Once cooled, frost the top of one layer, stack the second layer, and frost the top and sides as desired.