Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
- In a separate bowl, lightly beat the eggs, vanilla extract, and milk together.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, alternating with the milk and vanilla extract, until the frosting is smooth and spreadable.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.
Nutrition
Notes
For a taller cake, you can increase the recipe by half and use three 8-inch pans. Allow the layers to cool fully before frosting to prevent the buttercream from melting.