A soft, buttery homemade vanilla cake with a tender crumb and smooth vanilla buttercream, made completely from scratch.

Scale

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup whole milk, room temperature

3 large eggs, room temperature

2 ½ tsp baking powder

½ tsp salt

2 tbsp vanilla extract

1 cup unsalted butter, softened (for frosting)

4 cups powdered sugar, sifted

2 tbsp heavy cream or milk

1 tsp vanilla extract

Pinch of salt

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1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, then stir in vanilla.

4. Whisk dry ingredients separately.

5. Add dry ingredients alternately with milk, mixing gently.

6. Divide batter evenly between pans and bake 25–30 minutes.

7. Cool cakes completely before frosting.

8. Beat butter, sugar, milk, and vanilla for frosting.

9. Layer, frost, and decorate the cake as desired.

Perfect for birthdays, holidays, or casual gatherings. Store covered at room temperature for up to three days or refrigerate for five.