Grease and line two 8-inch or 9-inch round cake pans with parchment paper for easy release.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3️⃣ Build the Batter
In a large bowl, cream the softened butter and sugar together until pale and fluffy (about 3–4 minutes).
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
4️⃣ Combine Wet & Dry
Alternately add the flour mixture and milk to the batter, beginning and ending with the flour. Mix gently between additions until just combined—do not overmix.
5️⃣ Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until golden and a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
6️⃣ Make the Buttercream Frosting
In a large bowl, beat the softened butter for 2–3 minutes until creamy and light.
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed.
Add vanilla, salt, and 2 tablespoons of cream or milk. Increase to medium-high speed and whip until fluffy and spreadable (about 3 minutes). Add more cream if needed for desired consistency.
7️⃣ Assemble the Cake
Place one cake layer on a cake stand or plate. Spread a generous amount of buttercream over the top.
Add the second cake layer. Spread frosting over the top and sides, smoothing or swirling as desired for a decorative finish.
