Vanilla Layer Cake with Buttercream Frosting

Name: Vanilla Layer Cake with Buttercream Frosting
Ingredients: 2.5 cups All-purpose flour (For the cake); 2.5 teaspoons Baking powder (For the cake); 0.5 teaspoon Salt (For the cake); 1 cup Unsalted butter, softened (226g, for the cake); 1.75 cups Granulated sugar (350g, for the cake); 4 units Large eggs (Room temperature, for the cake); 2 teaspoons Vanilla extract (For the cake); 1 cup Whole milk (240ml, room temperature, for the cake); 1 cup Unsalted butter, softened (226g, for the frosting); 4 cups Powdered sugar, sifted (480g, for the frosting); 2 teaspoons Vanilla extract (For the frosting); 3 tablespoons Whole milk or heavy cream (Adjust as needed for consistency, for the frosting); 1 pinch Salt (For the frosting)

A classic vanilla layer cake, featuring moist butter cake layers and a rich, creamy vanilla buttercream frosting. This recipe modernizes an original instruction to 'follow recipe for mixing butter cakes' and 'Ice Cream Frosting' by providing complete, beginner-friendly steps, as the specific referenced recipes for these components were not provided in the context.

Ingredients

2.5 cups All-purpose flour (For the cake)
2.5 teaspoons Baking powder (For the cake)
0.5 teaspoon Salt (For the cake)
1 cup Unsalted butter, softened (226g, for the cake)
1.75 cups Granulated sugar (350g, for the cake)
4 units Large eggs (Room temperature, for the cake)
2 teaspoons Vanilla extract (For the cake)
1 cup Whole milk (240ml, room temperature, for the cake)
1 cup Unsalted butter, softened (226g, for the frosting)
4 cups Powdered sugar, sifted (480g, for the frosting)
2 teaspoons Vanilla extract (For the frosting)
3 tablespoons Whole milk or heavy cream (Adjust as needed for consistency, for the frosting)
1 pinch Salt (For the frosting)

Instructions

1Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2In a medium bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon of salt. Set aside.
3In a large bowl, using an electric mixer, beat the 1 cup of softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
4Add the large eggs one at a time, beating well after each addition. Stir in the 2 teaspoons of vanilla extract until just combined.
5Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the 1 cup of whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.
6Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The original recipe instructs to 'Bake in layers'.
7Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. This can take 30-45 minutes. Ensure cakes are completely cool before frosting.
8In a large bowl, using an electric mixer, beat the 1 cup of softened unsalted butter on medium speed until creamy, about 2 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Once all sugar is incorporated, add the 2 teaspoons of vanilla extract, pinch of salt, and 3 tablespoons of whole milk or heavy cream. Beat on high speed for 3-5 minutes until light and fluffy. Add more milk/cream if needed for desired consistency. The original recipe refers to 'Ice Cream Frosting', which is modernized here as a classic buttercream.
9Once the cake layers are completely cool, place one layer on a serving plate. Spread about 1/3 of the buttercream frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. The original recipe instructs to 'put between layers and on top Ice Cream Frosting'.