📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your baking pans. I like to use parchment paper rounds on the bottom of the pans to ensure the cakes come out cleanly. It is a great trick my grandma taught me.
2. In a large bowl, cream together the butter and sugar until light and fluffy. This can take about 5-7 minutes with a stand mixer, but it's worth it! This step is super important for creating a tender cake. I find this step tedious at times.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. This prevents the batter from curdling.
4. In a separate bowl, whisk together the flour, cocoa powder (if making chocolate cake), baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk or milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix! Overmixing develops the gluten in the flour, resulting in a tough cake. It is something you might want to avoid.
6. Divide the batter evenly among the prepared baking pans. Use a kitchen scale for accuracy if you want perfectly even layers.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on them! I've burned a few cakes in my day. Ugh!
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them completely is key to preventing the frosting from melting.
9. While the cakes are cooling, prepare your frosting. In a large bowl, beat together the butter, icing sugar, milk or cream, and vanilla extract until smooth and creamy. You can add food coloring or other flavorings at this stage to customize your frosting.
10. Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures your cake will be stable and look professional.
11. Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting over the top.
12. Place the second cake layer on top of the frosting, and repeat with the remaining layers. The more layers the better in my opinion.
13. Frost the entire cake with the remaining frosting. Use an offset spatula for a smooth finish, or create a textured look with a spoon or fork.
14. Decorate the cake with sprinkles, candies, fresh fruit, or any other decorations you like. Get creative and have fun!
15. Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and makes the cake easier to slice. Store any leftovers in an airtight container in the refrigerator.