Preparation

Step 1: Prepare Your Tools and Ingredients

• Preheat your oven to 350°F (175°C).

• Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.

• Bring all ingredients to room temperature for best results.

Step 2: Cream Butter and Sugar

• In a large bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy (about 4–5 minutes).

• Scrape down the sides of the bowl to ensure even mixing.

Step 3: Add Eggs and Vanilla

• Add eggs, one at a time, beating well after each addition.

• Mix in the vanilla extract until incorporated. The mixture should be smooth and creamy.

Step 4: Combine Dry and Wet Ingredients

• In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.

• On low speed, add the dry ingredients in three additions, alternating with the buttermilk (beginning and ending with flour). Mix until just combined—do not overmix.

Step 5: Bake the Cake Layers

• Divide the batter evenly among the prepared pans.

• Bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.

• Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 6: Make the Vanilla Buttercream Frosting

• In a large bowl, beat butter on high speed until creamy (about 2 minutes).

• Gradually add powdered sugar, 1 cup at a time, mixing on low at first then increasing to high.

• Add vanilla extract, cream, and salt. Beat until fluffy and spreadable (2–3 minutes). Add more cream if needed to adjust consistency.

Step 7: Assemble the Cake

• Once cakes are completely cooled, level the tops with a serrated knife if needed.

• Place one cake layer on a serving plate. Spread a thick layer of frosting on top.

• Repeat with the second and third layers, then frost the top and sides of the entire cake.

• Use a piping bag or offset spatula for decorative touches if desired.