Sweet Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan (or line with parchment).

Dry ingredients

In a medium bowl, whisk together the all-purpose flour (2 cups), baking powder (2 tsp), and salt (1 tsp) until evenly combined.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter (1/2 cup) and granulated sugar (1 cup) on medium speed until light and fluffy, about 3–4 minutes.

Add eggs and vanilla

Add the eggs one at a time, beating briefly after each addition, then mix in the vanilla extract (2 tsp) until incorporated.

Combine dry and wet

With the mixer on low, add the dry ingredients in three additions alternating with the milk (1 cup): start with one-third of the dry mix, then half the milk, another third of dry, remaining milk, and finish with the last of the dry. Mix until just combined—do not overmix.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

Cool

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and invert onto a wire rack to cool completely before frosting.

While the cake bakes or cools, make the simple syrup by combining water (1/4 cup) and granulated sugar (2 tbsp) in a small saucepan. Heat over medium, stirring until the sugar dissolves. Remove from heat and stir in vanilla extract (1/2 tsp). Let cool slightly. Brush the cooled syrup over the cake layers to add moisture and flavor (use about half for a single-layer cake).

Beat butter

In a large bowl or stand mixer, beat the softened unsalted butter (1 cup) on medium speed until creamy, about 1–2 minutes.

Add sugar and flavor

Gradually add the confectioners' sugar (3 cups), about 1 cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, add the vanilla extract (1 tsp) and salt (1/4 tsp).

Adjust consistency

Add heavy cream or milk (2 tbsp) and increase mixer speed to medium-high. Beat for 2–3 minutes until the frosting is light, fluffy, and spreadable. If too thick, add an extra teaspoon of cream; if too thin, add a bit more powdered sugar.

Frost the cake

Place the cooled cake on a serving plate. If using the simple syrup, brush the top with the prepared syrup. Using an offset spatula, spread an even layer of buttercream over the top and sides of the cake. Smooth or create decorative peaks as desired.

Top the frosted cake with fresh berries or sprinkles (about 1/2 cup) if desired. Slice and serve. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days (bring to room temperature before serving).