Ingredients:

  • 1 box of yellow cake mix (15.25 oz/432 g)
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/2 cup (113 g) unsalted butter, softened to room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon (1 g) salt
  • 1/2 cup (100 g) granulated sugar (optional for extra sweetness)
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar (for frosting)
  • 2 tablespoons (30 ml) heavy cream (for frosting)
  • 1 teaspoon (5 ml) vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. In a large bowl, use an electric mixer to beat the softened butter until creamy. Gradually add in the granulated sugar (if using) and mix until fluffy.
  3. Beat in the eggs one at a time, ensuring they are fully integrated before adding the next. Mix in the vanilla extract.
  4. In a separate bowl, combine the cake mix, salt, and buttermilk. Gradually mix into the wet mixture until just combined, being careful not to overmix.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  7. In a medium bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, vanilla, heavy cream, and salt until the frosting is light and fluffy.
  8. Once cakes are completely cool, place one layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides as desired.