Homemade Cakes Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line a 9-inch round pan with parchment. If making small individual cakes, prepare an appropriate muffin tin or ring molds.

Dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

Cream butter and sugar

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 speed until pale and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition so the mixture remains smooth. Mix in the vanilla extract.

Incorporate dry ingredients and milk

With the mixer on low speed, add about one-third of the dry ingredients and mix until just incorporated. Add half of the milk, then another third of the dry ingredients, the remaining milk, and finally the remaining dry ingredients. Mix only until no streaks of flour remain; do not overmix.

Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 22–28 minutes for 8-inch rounds (longer for a single 9-inch, about 30–35 minutes) or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking for even browning.

Cool

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

Beat butter

With a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 1–2 minutes.

Add sugar and flavor

Gradually add the confectioners' sugar, about 1 cup at a time, mixing on low speed to prevent a sugar cloud. Once incorporated, add the vanilla and salt. Increase speed to medium and beat for 1–2 minutes.

Adjust texture

Add milk or cream 1 tablespoon at a time until the frosting reaches a spreadable consistency (about 2 tablespoons). If you want stiffer frosting for piping, use less liquid; for thinner frosting, add a little more. If coloring, add a few drops of food coloring and mix until even.

Frost the cooled cakes

If the cake tops are domed, level them with a serrated knife. Place one cake layer on a serving plate or turntable, spread a layer of buttercream (about one-third of the total) evenly, then top with the second layer. Use the remaining buttercream to crumb-coat the whole cake, chill 15–20 minutes, then finish with a final smooth layer. Alternatively, pipe decorations as desired. Garnish with fresh berries, sprinkles, or chopped nuts if using.

Serve cakes at room temperature. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days (bring to room temperature before serving). For longer storage, freeze unfrosted layers wrapped tightly for up to 3 months; thaw in the refrigerator, then bring to room temperature before frosting.