Cakes Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans (or one 9x13) with 1 tablespoon vegetable oil or melted butter, then dust lightly with 1 tablespoon flour, tapping out excess. Line the bottoms with parchment rounds for easier removal.

If making a chocolate variation, whisk together the cocoa powder with the dry ingredients in step 2. If using add-ins like nuts or chocolate chips, toss them with a tablespoon of flour to prevent sinking and set aside.

Whisk dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until uniformly combined. If making chocolate cake, include 3/4 cup unsweetened cocoa powder here.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or with a large mixing bowl and hand mixer), beat 3/4 cup softened unsalted butter on medium speed for 1 minute. Add the dry sugar and continue beating until light and fluffy, about 2–3 minutes.

Add eggs and vanilla

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

Alternate milk and dry mix

With the mixer on low, add the dry ingredients in three additions alternating with 1 cup whole milk in two additions (dry, milk, dry, milk, dry). Mix just until combined — do not overmix. If using 1/2 cup sour cream or yogurt for extra moisture, fold it in with the last addition of milk.

Fold in add-ins

Fold in any optional add-ins (up to 3/4 cup chopped nuts or chocolate chips) by hand with a spatula to avoid deflating the batter.

Divide and bake

Divide the batter evenly between the prepared pans, smoothing the tops. Bake 8-inch rounds for 25–30 minutes, or a 9x13 for 30–35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the cake springs back lightly when touched.

Cool

Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert onto racks, remove parchment, and let cool completely before frosting (about 1–2 hours).

Prepare buttercream

In a clean bowl, beat 1 cup softened unsalted butter on medium speed until smooth, about 1 minute. Gradually add 3.5 cups confectioners' sugar, about 1 cup at a time, beating on low to combine. Add 1 teaspoon vanilla extract, 2 tablespoons heavy cream, and 1/4 teaspoon fine salt. Increase speed to medium-high and beat until fluffy, 2–3 minutes. Adjust consistency with more cream (to loosen) or more sugar (to thicken).

Assemble cake

If cake layers domed, level them with a serrated knife. Place first layer on a cake plate or board, spread a thin crumb coat of buttercream (about 1/3 cup), then add remaining filling and top layer. Apply a thin crumb coat to the outside and chill 15 minutes if desired. Finish with a final thicker coat of frosting, smoothing with an offset spatula. Decorate with fresh fruit or sprinkles if desired.

For chocolate frosting variation, add 3–4 tablespoons sifted cocoa powder to the buttercream while beating, then adjust cream/sugar to get desired texture.

Serve the cake at room temperature. Store any leftover unfrosted cake layers wrapped tightly at room temperature for 1 day or refrigerated up to 3 days. Frosted cake can be stored at room temperature for up to 24 hours in a cool place, or refrigerated for up to 4 days (bring to room temperature before serving).

For longer storage, freeze unfrosted layers or frosted cake (well-wrapped) for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.