For the Buttercream Frosting:
- 1 1/2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream
Instructions:
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate Mixing: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Divide Batter: Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Buttercream Frosting:
- Beat Butter: In a large bowl, beat the softened butter until creamy and smooth.
- Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and salt, and continue to beat until well combined.
- Adjust Consistency: If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency. Beat for an additional 2-3 minutes until light and fluffy.