Cake Of The Day Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment) or divide batter between two 8-inch pans for thinner layers.

Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined; set aside.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy. Scrape down the bowl as needed.

Add the eggs one at a time, beating briefly after each addition until incorporated. Add the vanilla extract and mix to combine.

With the mixer on low speed, add the flour mixture in three additions alternating with the milk in two additions (flour, half the milk, flour, remaining milk, final flour). Mix just until combined after each addition; avoid overmixing.

Scrape the batter into the prepared pan(s) and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles.

Bake in the preheated oven for 28–35 minutes for a single 9-inch pan, or 22–28 minutes for two 8-inch pans. The cake is done when the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Allow the cake to cool in the pan on a wire rack for 10–15 minutes, then run a knife around the edge and invert onto the rack to remove from the pan. Cool completely (about 1 hour) before frosting. If making two layers, cool completely before stacking.

While the cake bakes or cools, combine the water and 2 tablespoons granulated sugar in a small saucepan. Heat over medium, stirring, until the sugar dissolves and the mixture just comes to a simmer. Remove from heat and stir in the vanilla extract. Let cool slightly.

Brush the cooled syrup over the cake layers (about 1–2 tablespoons per layer) to keep the cake moist before frosting.

In a large bowl or stand mixer fitted with the paddle or whisk attachment, beat the softened butter on medium speed for 1–2 minutes until smooth and creamy.

Gradually add the confectioners' sugar, about 1 cup at a time, beating on low speed after each addition to avoid a sugar cloud. Once incorporated, add the vanilla extract, salt, and 1 tablespoon of the cream, then increase speed to medium-high and beat for 2–3 minutes until light and fluffy. Add the remaining tablespoon of cream if needed to reach spreadable consistency.

If desired, thin the frosting with additional cream or stiffen it by adding a little more powdered sugar to reach your preferred consistency.

Place one cooled cake layer on your serving plate or cake stand. Brush with simple syrup if using. Spread a thick, even layer (about 3/4 cup) of buttercream over the first layer, then top with the second layer. Frost the top and sides with the remaining buttercream using an offset spatula. Smooth or create texture as desired.

Slice and serve. The cake may be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days (bring to room temperature before serving).