📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper rounds to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. I usually let my butter sit out for an hour – or more – to get it juuust right. You don't wanna rush this bit!
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 helps maintain a smooth batter.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, which helps the cake rise properly.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
6. Divide the batter evenly between the prepared cake pans. Use a kitchen scale for precision, if you have one. I usually just eyeball it, and it turns out...okay-ish.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The edges should be lightly golden.
8. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. This prevents the bottoms from getting soggy.
9. While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. If they're not soft enough, you'll end up with lumpy frosting, which is NOT the goal here!
10. Gradually add the powdered sugar, beating until smooth. Start with the mixer on low speed to prevent a sugar cloud.
11. Stir in the vanilla extract. Taste and adjust sweetness as needed. I usually add a pinch of salt to balance the sweetness.
12. Once the cakes are completely cool, level the tops with a serrated knife if needed. This ensures a stable and even cake.
13. Place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting evenly over the top.
14. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining cream cheese frosting. Smooth it out with an offset spatula for a professional look. Pro tip: chill the cake for 30 minutes before the final frosting layer for easier spreading.
15. Decorate the cake with snowflakes, edible glitter, and any other winter-themed decorations you like. Get creative! I like to use a piping bag with a star tip to make little frosting swirls.
16. Chill the cake for at least 30 minutes before serving to allow the frosting to set. This makes it easier to slice and serve. Plus, who doesn't love a cold slice of cake?