Ingredients:

  • 1 box (15.25 oz / 430g) vanilla cake mix (e.g., Duncan Hines, Betty Crocker)
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 tsp vanilla extract
  • 2-4 tbsp heavy cream or milk (as needed)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the cake pans.
  3. In a large bowl, combine the cake mix.
  4. In a separate bowl, whisk the eggs, milk, and melted butter together.
  5. Add the wet ingredients to the dry ingredients; mix until smooth.
  6. Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack.
  8. In a mixing bowl, beat softened butter until creamy, then gradually add powdered sugar, vanilla, and heavy cream until desired consistency.
  9. Level the cooled cakes if necessary and frost with buttercream between layers and over the top and sides.