Moist Vanilla Cake with Buttercream Frosting

Moist Vanilla Cake with Buttercream Frosting

Ingredients

• For the Cake:

• 2½ cups (315g) all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk, room temperature
• ¼ cup (60ml) vegetable oil

• For the Buttercream Frosting:

• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) icing sugar
• 2 tbsp heavy cream or milk
• 2 tsp vanilla extract
• A pinch of salt

Instructions

Cake:

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

In a bowl, mix flour, baking powder, and salt.

In another large bowl, cream butter and sugar until pale and fluffy.

Add eggs one at a time, beating well after each addition, then stir in vanilla.

Add the dry ingredients alternately with milk and oil, mixing until smooth.

Divide the batter evenly between the pans.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool completely on a rack before frosting.

Buttercream Frosting:

Beat butter until creamy.

Gradually add icing sugar, mixing well.

Add cream (or milk), vanilla, and a pinch of salt.

Beat for 3–5 minutes until light and fluffy.

Assembly:

Place one cake layer on your board, spread a layer of buttercream over it.

Top with the second layer and cover the entire cake with buttercream.

Decorate with colorful sprinkles as shown in the image.