Full Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment). Bring eggs and milk to room temperature for best texture.

Whisk dry ingredients: In a large bowl, sift or whisk together 3 cups flour, 2 cups sugar, 3 tsp baking powder and 1/2 tsp salt until evenly combined.

Cream butter and sugar: In a separate large mixing bowl, beat 3/4 cup softened butter with the 2 cups sugar on medium speed until light and fluffy, about 3–4 minutes.

Add eggs and flavor: Add the 4 large eggs one at a time, beating 20–30 seconds after each addition. Stir in 2 tsp vanilla and 2 tbs vegetable oil.

Combine wet and dry: With mixer on low, add one-third of the dry mixture, then half of the 1 cup milk, then another third dry, the remaining milk, then the final dry—mix until just combined. Scrape bowl; do not overmix.

Optional flavor adjustments: For chocolate, remove 3/4 cup flour from the dry mixture and whisk in 3/4 cup cocoa powder. For lemon, fold in 2 tbs lemon juice and 1–2 tsp lemon zest. For almond, fold in 1/2 cup ground almonds and reduce flour by 1/2 cup.

Divide and bake: Divide batter evenly between prepared pans, smooth tops. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into centers comes out clean and cake springs back lightly. Baking time will vary with pan size—larger or deeper pans require more time.

Cool: Let cakes cool in pans on a wire rack for 10–15 minutes. Run a knife around edges, invert onto racks, remove parchment, and cool completely before frosting (at least 1 hour).

Beat butter: In a mixing bowl, beat 1 cup softened unsalted butter until smooth and creamy, about 1–2 minutes.

Add sugar gradually: With mixer on low, add 4 cups confectioners' sugar one cup at a time, mixing briefly after each addition to prevent dust. Once incorporated, increase speed to medium.

Flavor and texture: Add 2 tsp vanilla, 1/4 tsp salt and 2 tbs heavy cream or milk. Beat 2–3 minutes until light and fluffy. Adjust consistency: add more cream (1 tsp at a time) to thin or 1/2 cup additional sugar to thicken.

Coloring (optional): Add food coloring a drop at a time and beat until evenly tinted.

Level and syrup (optional): If cake domes are high, level tops with a serrated knife. Brush each cake layer with simple syrup (about 1–2 tbs per layer) to keep moist.

Stack and crumb coat: Place first cake layer on serving plate or cake board. Spread a thick, even layer of buttercream (about 1/3–1/2 cup). Top with second layer. Apply a thin crumb coat of frosting over the entire cake to seal crumbs. Chill 15–30 minutes to set.

Final frost and decorate: Apply a final smooth layer of buttercream. Use an offset spatula or bench scraper to smooth sides. Decorate with fresh berries, sprinkles, piped borders or additional flavor-specific toppings as desired.

Serve and store: Slice and serve at room temperature. Store leftover cake covered in the refrigerator for up to 4 days (bring to room temperature before serving) or freeze layers wrapped tightly for up to 2 months.