Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 1 tbsp (15g) Baking powder
  • ½ tsp (3g) Salt
  • 1 cup (225g) Unsalted butter, softened
  • 4 large (200g) Eggs, room temperature
  • 1 cup (240ml) Whole milk, room temperature
  • 1 tbsp (15ml) Pure vanilla extract
  • 2 cups (450g) Unsalted butter, softened
  • 6 cups (720g) Powdered sugar
  • 2 tbsp (30ml) Heavy cream
  • 1 tbsp (15ml) Pure vanilla extract
  • Pinch (1g) Salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your pans. Line the bottoms with parchment paper to ensure a clean release.
  2. Whisk together the flour, sugar, baking powder, and salt.
  3. Mix in the softened butter on low speed until the mixture looks like coarse sand.
  4. Slowly incorporate the eggs one at a time, followed by the milk and vanilla. Mix until just combined; stop the moment you see no more dry flour streaks to maintain that velvet crumb.
  5. Divide the batter evenly between the three pans.
  6. Bake for 28-32 minutes. Look for the edges to slightly pull away from the sides and the center to spring back when lightly touched.
  7. Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  8. Beat the softened butter for 3 minutes until pale and fluffy.
  9. Gradually add powdered sugar, cream, vanilla, and salt. Whip on high for another 2 minutes until the frosting is cloud-like.
  10. Place the first layer on a plate, spread a generous layer of frosting, and repeat.
  11. Apply a 'crumb coat' (a thin layer of frosting), chill for 30 minutes, then apply the final smooth layer of buttercream.