Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Step 4: Add the Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated.
Add the vanilla extract and mix until combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans.
Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Step 7: Make the Frosting
In a large bowl, beat the butter until smooth and creamy.
Gradually add the powdered sugar, mixing well after each addition.
Stir in the vanilla extract and 2 tablespoons of heavy cream. Adjust the consistency by adding more cream, if needed. Add food coloring if desired.
Step 8: Assemble and Decorate the Cake
Place one cake layer on a serving plate. Spread a layer of frosting evenly on top.
Add the second cake layer and frost the top and sides of the cake using an offset spatula or butter knife.
Decorate with sprinkles, piping, or any desired decorations.
Notes
Tips for Success
Ensure all ingredients are at room temperature for even mixing.
Chill the cake in the fridge for 15-20 minutes before slicing for cleaner cuts.
Store leftovers in an airtight container for up to 3 days.