Perfect Vanilla Cake (Print Version)

Light fluffy vanilla layers with creamy buttercream frosting for any occasion

# Ingredient List:

01 - 2 1/2 cups all-purpose flour

02 - 2 1/2 tsp baking powder

03 - 1/2 tsp salt

04 - 1 cup unsalted butter, softened

05 - 1 1/2 cups granulated sugar

06 - 4 large eggs, room temperature

07 - 1 tbsp pure vanilla extract

08 - 1 cup whole milk, room temperature

09 - 1 cup unsalted butter, softened

10 - 4 cups powdered sugar, sifted

11 - 2 tbsp whole milk

12 - 1 1/2 tsp pure vanilla extract

13 - Pinch of salt

01 - Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.

02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.

04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

05 - Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined; do not overmix.

06 - Divide batter evenly between prepared pans. Smooth the tops with a spatula.

07 - Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

09 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt; beat until smooth and fluffy, about 3 minutes.

10 - Once cakes are completely cool, spread a layer of buttercream between the layers. Frost the top and sides with remaining buttercream.

01 -

The crumb is so incredibly tender that people will swear you bought it from a bakery
This frosting alone has converted dozens of buttercream skeptics over the years

02 -

Room temperature ingredients are not optional in this recipe cold butter creates lumpy batter
Letting the cakes cool completely prevents the frosting from melting into a sad puddle

03 -