Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 3 tsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened to room temperature
  • 3 large eggs, room temperature
  • 1 tbsp (15ml) pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (340g) unsalted butter, softened
  • 5 cups (600g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tbsp (15ml) pure vanilla extract
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.
  2. Cream the softened butter and sugar together using an electric mixer until the mixture looks pale and fluffy (about 3 minutes).
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the flour. Mix on low until just combined.
  6. Divide the batter evenly between the two prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow cakes to cool completely on a wire rack.
  8. Prepare the buttercream by beating the softened butter until creamy, then gradually adding powdered sugar, heavy cream, vanilla extract, and salt.
  9. Frost and assemble the cake layers, then chill for 1 hour to ensure frosting stability.