Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer, cream butter and sugar until light and fluffy (~5 mins).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternately add dry ingredients and milk, beginning and ending with flour. Mix until just combined.
- Divide batter evenly into pans. Bake for 30-35 mins or until a toothpick comes out clean.
- Cool completely on wire racks before frosting.
- Beat butter until smooth (~3 mins).
- Gradually add powdered sugar, then heavy cream, vanilla, and salt. Whip until fluffy (~5 mins).
- Level cake layers if needed. Place the first layer on a cake board.
- Spread buttercream evenly, then stack the next layer. Repeat.
- Crumb coat the cake, then chill for 30 mins.
- Apply final frosting layer and smooth with an offset spatula.
- Decorate with piped designs, fondant, or edible flowers.
Notes
✔ For a sturdier cake, use cake flour instead of all-purpose.
✔ Make ahead: Bake layers 1-2 days in advance (wrap tightly in plastic).
✔ Vegan option: Substitute butter with plant-based butter and eggs with flax eggs.
✔ Storage: Keep refrigerated (up to 5 days) or freeze unfrosted layers for a month.