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Vanilla Cake With Buttercream

Ingredients

For the cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk

For the buttercream:

  • 1 cup unsalted butter softened
  • 3 –4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 –3 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat the oven to 180°C. Grease and line two round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy. This should take about 3–4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Add the dry ingredients in batches, alternating with milk. Mix gently until smooth.
  6. Divide the batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a rack to cool fully.
  8. Beat butter until smooth. Gradually add powdered sugar, then mix in vanilla, milk, and a pinch of salt. Beat until creamy and spreadable.
  9. Place one cake layer on a plate, spread buttercream evenly on top, then add the second layer. Cover the top and sides with the remaining frosting.
  10. Smooth the frosting and slice once ready. The cake is best enjoyed fresh but can be stored covered for a couple of days