Tier 1 Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan with parchment paper on the bottom and lightly grease the sides.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 3/4 cup room-temperature unsalted butter and 1 1/2 cups granulated sugar on medium speed for 3–4 minutes, until light and fluffy and slightly pale.

Add eggs and vanilla

Add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl, then beat in 2 teaspoons pure vanilla extract.

Combine wet and dry

With the mixer on low, add the dry ingredients in three additions, alternating with the 3/4 cup whole milk: dry, milk, dry, milk, dry. Mix just until combined after each addition; avoid overmixing.

Bake

Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even color if desired.

Cool

Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge, invert onto the rack, remove the parchment, and let cool completely (about 1 hour) before frosting.

While the cake bakes, make the syrup: combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar is dissolved. Remove from heat, stir in 1/2 teaspoon vanilla extract, and let cool to room temperature. Use to brush cake layers to keep them moist.

Beat butter

In a clean mixing bowl, beat 1 cup room-temperature unsalted butter on medium speed until creamy, about 1–2 minutes.

Add sugar and flavor

Reduce speed to low and gradually add 4 cups confectioners' sugar, about 1 cup at a time, to avoid a sugar cloud. After all sugar is added, increase speed to medium and beat until combined.

Finish frosting

Add 2 teaspoons pure vanilla extract, 2 tablespoons heavy cream (or whole milk), and 1/4 teaspoon fine sea salt. Beat on medium-high for 2–3 minutes until the frosting is light, fluffy, and spreadable. If too thick, add more cream 1 teaspoon at a time; if too thin, add a little more powdered sugar.

Level and slice (optional)

If the cake dome is uneven, level the top with a serrated knife. If you want two thinner tiers for more frosting between, carefully slice the cake horizontally into two layers using a long serrated knife or cake leveler.

Moisten cake

Place the bottom layer on a serving plate or cake board. Lightly brush the surface with the prepared simple syrup (about 1–2 tablespoons) to add moisture and flavor.

Frost between layers

Spread an even layer of buttercream (about 3/4 to 1 cup) over the bottom layer. If you sliced the cake into two layers, repeat moistening and frosting for the middle layer before stacking the top.

Crumb coat

Apply a thin layer of frosting around the entire cake to seal in crumbs (the crumb coat). Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final coat and decorate

Apply a final, smooth layer of buttercream with an offset spatula. Finish edges and top as desired. Press sprinkles or fresh berries into the frosting or dust lightly with edible gold dust or cocoa powder for a simple finish.

Chill briefly (optional): Refrigerate the finished cake for 20–30 minutes to set the buttercream. Allow to come to room temperature for 30 minutes before serving for best texture.