Old-Fashioned Vintage Cake

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup whole milk, at room temperature
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened (for icing)
• 4 cups powdered sugar
• 2-4 tablespoons heavy cream
• 1 teaspoon vanilla extract (for icing)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, cream the softened butter using an electric mixer until light and fluffy. Gradually add in the sugar, mixing until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined; avoid overmixing to keep the cake light and fluffy.
6. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. In a mixing bowl, beat the softened butter on medium speed for about 2 minutes until creamy. Gradually add the powdered sugar, one cup at a time, and beat until combined. Add the heavy cream and vanilla, mixing until smooth and fluffy.
9. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of buttercream icing on top, then place the second layer on top and frost the top and sides with remaining buttercream.