Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 3 large eggs
  • 2 ½ teaspoons baking powder
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened (for frosting, optional)
  • 4 cups (480g) powdered sugar (for frosting, optional)
  • 2-4 tablespoons (30-60ml) whole milk (for frosting, optional)
  • 1 tablespoon pure vanilla extract (for frosting, optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease the cake pans and line the bottoms with parchment paper.
  3. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In another bowl, beat the softened butter and sugar together until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
  6. Gradually alternate adding the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
  10. In a bowl, beat the softened butter for frosting and gradually add powdered sugar, alternating with milk, beating until smooth. Mix in vanilla.
  11. Once cooled, frost the cake layers and decorate as desired.