Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2–4 tbsp heavy cream or milk
- Pinch of salt
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the Frosting:
- Beat butter until creamy and pale.
- Gradually add powdered sugar, mixing well between additions.
- Stir in vanilla and salt.
- Add cream or milk a tablespoon at a time until desired consistency is reached.
- Beat on high for 3–4 minutes until light and fluffy.
Notes
Be sure not to overmix the batter—doing so can lead to a dense, dry cake. Also, make sure your butter is truly room temperature for smooth blending.