Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 vanilla bean or 1 tbsp vanilla bean paste
- 1 tbsp pure vanilla extract
- 1 cup whole milk
For the Vanilla Bean Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp vanilla bean paste
- 2–3 tbsp heavy cream or milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each. Add vanilla bean seeds or paste, and vanilla extract.
- Alternate adding the dry mixture and milk in three parts, mixing gently until smooth.
- Divide batter evenly between pans. Bake 25–28 minutes or until a toothpick comes out clean. Let cakes cool completely.
- For buttercream: beat butter until creamy. Gradually add powdered sugar. Mix in vanilla bean paste, cream, and salt. Beat until light and fluffy.
- Frost the cooled cakes layer by layer. Decorate as desired and chill briefly before slicing for clean cuts.
Notes
Use room-temperature ingredients for best texture. Don’t overmix once the flour is added. Add lemon zest or berries for variations. Store covered for up to 5 days or freeze slices for later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert / Cake
- Method: Bake
- Cuisine: American