Ingredients:

  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder (15 ml)
  • ½ teaspoon salt (2.5 ml)
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract (5 ml)
  • 1 cup (240 ml) whole milk
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar (for frosting)
  • ¼ cup (60 ml) whole milk (for frosting)
  • 1 teaspoon pure vanilla extract (5 ml) (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pans, then line the bottoms with parchment paper circles.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes are cooling, prepare the vanilla buttercream frosting. Cream together the softened butter and powdered sugar until smooth. Gradually add the milk and vanilla extract, mixing until light and fluffy.
  9. Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the entire cake.
  10. Slice and serve.