Ingredients:
For the cake:
- 2 ¾ cups (315g) all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon salt
- 1 cup (200g) unsalted butter, softened
- 1 ¾ cups (450g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
For the buttercream frosting:
- 2 cups (400g) unsalted butter, softened
- 4 ¾ cups (600g) powdered sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons whole milk
Isntructions:
Cake:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, beat butter until creamy. Gradually add sugar; beat until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla.
5. With the mixer on low speed, gradually add flour mixture to butter mixture in three parts, alternating with milk, beginning and ending with flour mixture. Beat just until combined.
6. Divide batter evenly between prepared pans.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in pans 10 minutes, then transfer to wire racks to cool completely.
Buttercream Frosting:
1. Beat butter until creamy.
2. Gradually add powdered sugar, beating until smooth and creamy.
3. Beat in vanilla.
4. Add milk, 1 tablespoon at a time, until frosting reaches desired consistency.
Assembly:
1. Place one cake layer on a serving plate.
2. Spread a thick layer of buttercream frosting on top.
3. Place second cake layer on top.
4. Frost entire cake with remaining buttercream.
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