Fluffy Homemade Vanilla Cake with Buttercream Frosting

Fluffy Homemade Vanilla Cake with Buttercream Frosting

Cake Ingredients

• 1/2 cup (1 stick) unsalted butter, cut into 2-tablespoon pieces and softened; plus more for coating pans

• 2 1/4 cups all-purpose flour, plus more for coating pans

• 1 1/3 cups granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon vanilla extract

• 1 cup 2 percent milk, room temperature

• 2 large eggs, room temperature

Instructions

1 Gather the ingredients. Preheat the oven to 350 F.

2 Butter and flour two 9-inch cake pans. If desired, line the bottom with a circle of parchment.

3 Combine the sugar, flour, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.

4 With the mixer on the lowest speed, add the butter one chunk at a time and blend until the mixture looks sandy, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.

5 Add the vanilla extract and, with the mixer on low, pour in the milk. Stop and scrape, then mix for another minute.

6 Add the first egg and mix on medium-low until completely incorporated. Add the second egg and do the same. Scrape down the bowl and mix until fluffy on medium speed, about 30 seconds.

7 Pour the batter into the prepared pans and give each one a couple of solid taps on the countertop to release any air bubbles. Transfer the pans to the preheated oven.

8 Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a crumb or two attached. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.

9 Cool the cakes in their pans on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan. Turn the cakes out onto the racks and cool for at least 1 hour before frosting.

Buttercream Icing Ingredients

• 1 tbsp vanilla

• 1 lb confectioner's sugar

• 1 cup unsalted butter , room temperature

• 3 tbsp heavy whipping cream

• 1/2 tsp salt

Instructions

1. Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.

2. Sift in the confectioner's sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.

3. Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner

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