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Ingredients
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Cake Layers
Buttercream Frosting
Assembly & Finish
Method
Cake Layers
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper; lightly grease the paper. Place racks in the middle of the oven.
- 2
Dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp salt until evenly combined. Set aside.
- 3
Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat 1 cup softened unsalted butter and 2 cups granulated sugar on medium-high speed for 3–4 minutes, until pale and fluffy.
- 4
Add eggs and vanilla
Reduce mixer speed to medium; add 4 large eggs one at a time, beating until each is incorporated. Scrape down the bowl as needed. Add 2 tsp vanilla extract and mix until combined.
- 5
- 6
Divide and bake
Divide the batter evenly among the three prepared pans (use a scale or measure by eye). Smooth tops with an offset spatula. Bake in the preheated oven for 20–25 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean or with a few moist crumbs and the cakes are lightly golden.
- 7
Cool
Allow cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, then invert onto racks, remove parchment, and cool completely (about 1 hour) before frosting.
Buttercream Frosting
- 8
Beat butter
In a large bowl or stand mixer, beat 1 cup softened unsalted butter on medium speed until smooth and creamy, about 2 minutes.
- 9
Add sugar and flavor
Reduce speed to low and add 4 cups confectioners' sugar, 1/4 tsp salt, and 1 tsp vanilla extract. Once incorporated, increase speed to medium and beat until combined.
- 10
Adjust texture
Add 2 tablespoons heavy cream (or milk) and beat for another 1–2 minutes until frosting is light and fluffy. If frosting is too stiff, add 1 tsp additional cream at a time; if too thin, add a few tablespoons more powdered sugar.
Assembly & Finish
- 11
Level and (optional) syrup
If cake layers domed during baking, level the tops with a serrated knife or cake leveler. Lightly brush each layer with simple syrup (about 1/4 cup total) if you want extra moisture.
- 12
Stack and fill
Place the first cake layer on your serving plate or cake board. Spread about 1/3 of the buttercream evenly over the first layer (use an offset spatula). Top with the second layer, press gently to level, and repeat with another 1/3 of the buttercream. Add the third layer and apply a thin crumb coat (a light layer of frosting to trap crumbs). Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.
- 13
Final frosting
Remove the cake from the fridge and apply the remaining buttercream to the top and sides, smoothing with an offset spatula or bench scraper. Clean the edges and finish as desired.
- 14
Decorate and serve
Add optional decorations such as sprinkles, fresh fruit, or chocolate shavings. Allow the assembled cake to sit at room temperature for 30 minutes before slicing if desired. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.
