Tool

• Electric hand or stand mixer

• 2 (8‑inch) cake pans

Ingredients

For the cake

• 2½ cups all‑purpose flour (300g)

• 2¼ teaspoon baking powder

• ¾ teaspoon salt

• 1⅔ cups granulated sugar (333g)

• ¾ cup unsalted butter, softened (170g)

• 3 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1 cup whole or low‑fat buttermilk, room temperature (240mL)

For the frosting

• 1½ cups unsalted butter, softened (340g)

• ¼ teaspoon salt

• 5 cups powdered sugar (600g)

• ¼ cup heavy cream or whole milk, plus more as needed (60mL)

• 2 teaspoons vanilla extract

• Sprinkles for decorating (optional)

Direction

For the cake

• Preheat oven to 350°F. Grease two 8‑inch pans and line bottoms with parchment. Wrap pans with baking strips if desired.

• Sift/whisk flour, baking powder, and salt in a medium bowl; set aside.

• Beat softened butter on medium until smooth.

• Add sugar; beat on high 2–3 minutes until light and fluffy.

• Reduce speed to medium; add eggs one at a time, scraping bowl between each.

• Add vanilla; mix on high for 1 minute.

• Reduce speed to low; add flour in 3 batches alternating with buttermilk.

• Stop mixing when almost combined; fold gently with a spatula to finish.

• Divide batter evenly between pans.

• Bake ~30 minutes, until edges pull away and a toothpick comes out clean.

• Cool in pans 10 minutes; invert onto rack, remove parchment, cool completely.

For the frosting

• Beat butter and salt on medium‑high until light and fluffy (about 5 minutes).

• Reduce speed to low; add powdered sugar gradually, one cup at a time.

• Add 1 tablespoon cream between each sugar addition.

• Add vanilla; beat on high for 1 minute.

• Spread 1 cup frosting on first cake layer; place second layer on top.

• Frost top and sides; smooth or create rustic swoops/spiral pattern.

Notes

• Tap filled cake pans gently 4–5 times to release large air bubbles.

• Cake is done when it’s quiet — no crackling sounds.

• Edges pulling away from the pan = structure set and ready.

• Dry cake = likely overbaked; check earlier next time.

• Dense cake = overmixed batter or expired baking powder.

Nutrition

(per serving)

Calories: 750 Carbs: 99g Protein: 5g Fat: 38g Saturated Fat: 24g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 144mg Sodium: 329mg Potassium: 95mg Fiber: 1g Sugar: 78g Vitamin A: 1213 IU Vitamin C: 0.2mg Calcium: 93mg Iron: 2mg