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
Ezoic
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.
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