8" Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with a round of parchment paper. Grease the parchment and lightly flour the pan or spray with baking spray.

Combine dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking powder and 1/2 tsp salt until evenly distributed.

Cream butter and sugar

In a large mixing bowl, beat 1/2 cup room-temperature unsalted butter on medium speed for about 1 minute until softened. Add the dry ingredient mixture is not typical here; instead add sugar to the butter and beat until light and fluffy (about 2–3 minutes).

Add eggs and vanilla

Add the 2 large eggs one at a time, beating briefly after each until incorporated. Scrape down the bowl. Add 1 tsp vanilla extract and mix to combine.

Alternate dry ingredients and milk

With the mixer on low speed, add one-third of the dry ingredients, then half of the 3/4 cup milk, then another third of the dry ingredients, the remaining milk, and finish with the remaining dry ingredients. Mix just until combined; do not overmix.

Bake

Scrape batter into prepared 8-inch pan and smooth the top. Bake in preheated 350°F (175°C) oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is lightly golden. Rotate pan halfway through baking for even browning.

Cool

Allow cake to cool in pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack, peel off parchment, then right-side-up and let cool completely (at least 1 hour) before frosting.

While the cake cools, combine 1/4 cup water and 2 tbs granulated sugar in a small saucepan. Heat gently, stirring, until the sugar dissolves. Remove from heat and stir in 1/2 tsp vanilla extract or 1/2 tsp liqueur if using. Let cool. Brush onto each cake layer lightly to add moisture and flavor before frosting.

Beat butter

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup room-temperature unsalted butter on medium speed until smooth and pale, about 2 minutes.

Add powdered sugar and flavor

With the mixer on low, gradually add 3.5 cups powdered sugar, about 1 cup at a time, to avoid a powdered-sugar cloud. Once incorporated, add 1 tsp vanilla extract and 1/4 tsp salt.

Adjust texture

Increase mixer speed to medium and add 2 tbs heavy cream (or milk) a little at a time until frosting reaches a spreadable, pipeable consistency. Beat for 1–2 minutes until light and fluffy. If too thick, add an additional teaspoon of cream; if too thin, add a tablespoon more powdered sugar.

If desired, level the cake top with a serrated knife to create an even layer. Slice the cake horizontally into two layers with a long serrated knife or cake leveler. Place the bottom layer on a cake board or serving plate.

Brush the cut surface of the bottom layer with some of the cooled simple syrup if using. Spread about one-third of the buttercream evenly over the bottom layer to the edges.

Place the top layer onto the frosted bottom. Apply a thin crumb coat of frosting (about a quarter of the remaining buttercream) over the entire cake to trap crumbs. Chill for 10–20 minutes to set the crumb coat.

Finish frosting with the remaining buttercream, smoothing with an offset spatula or create decorative textures with a spatula or piping bag. Add any additional decorations (sprinkles, fruit, chocolate) to taste.

Refrigerate the cake for 15–30 minutes to set the frosting before slicing. Bring to room temperature for 20–30 minutes before serving for best texture.