Ingredients:

  • 2 ¾ cups Cake Flour, sifted
  • 1 ¾ cups Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp fine sea salt (for cake)
  • 1 cup (2 sticks) Unsalted Butter, cubed and soft (for cake)
  • 4 large Eggs, lightly whisked
  • 1 cup Whole Milk
  • 2 tsp Vanilla Extract
  • 1 Tbsp Vanilla Bean Paste (for cake)
  • 1 ½ cups (3 sticks) Unsalted Butter, very soft (for frosting)
  • 5 cups Icing Sugar (Confectioners' Sugar), sifted
  • 4-6 Tbsp Whole Milk or Heavy Cream (for frosting)
  • 1 Tbsp Vanilla Bean Paste or Extract (for frosting)
  • Pinch Salt (optional, for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or three 6-inch round pans. Line the bottom with parchment paper circles.
  2. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the sifted cake flour, sugar, baking powder, and salt.
  3. Add Fat: Add the cubed, softened butter to the dry mixture. Mix on low speed until the mixture resembles coarse sand or damp breadcrumbs (about 2-3 minutes).
  4. Combine Wet Ingredients: In a separate jug, whisk together the eggs, milk, vanilla extract, and vanilla bean paste until fully combined.
  5. Incorporate Wet (Phase 1): With the mixer on low, add half of the wet mixture to the butter/flour mixture. Increase the speed to medium and beat for 60 seconds until light and fluffy. Scrape down the bowl.
  6. Incorporate Wet (Phase 2): Reduce the speed to low and slowly stream in the remaining wet mixture, mixing only until just combined. Stop mixing immediately when no streaks of flour remain.
  7. Divide the batter evenly between the prepared cake tins and bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool: Let the cakes cool in the pans for 10–15 minutes before inverting them onto a wire rack. Allow to cool completely (at least 1 hour) before frosting.
  9. Prepare the Buttercream: Beat the very soft butter in a stand mixer until creamy and pale (about 3-4 minutes). Gradually add the sifted icing sugar, one cup at a time, mixing on low speed, then increasing to medium.
  10. Add Flavour and Liquid: Add the vanilla bean paste (or extract) and salt. Add the milk or cream (starting with 4 Tbsp) and beat on high speed for 3-5 minutes until the frosting is light, fluffy, and spreadable.
  11. Assemble the Cake: Level the cooled cake layers if necessary. Place the first layer on a serving plate and spread about 1 cup of frosting evenly across the top. Stack the second layer.
  12. Apply a thin layer of frosting (the 'crumb coat') all over the cake. Chill the cake for 15 minutes to set the crumb coat. Apply the remaining frosting generously for the final, smooth layer and decorate as desired.