Instructions
**For the Cake:**
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients.
4. Beat with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2-3 minutes, scraping down the sides of the bowl as needed, until the batter is smooth and well-incorporated.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**For the Cream Frosting:**
1. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
2. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium-high speed and beat until smooth.
3. Stir in the vanilla extract.
4. Gradually add the heavy cream, one tablespoon at a time, beating until the frosting reaches your desired creamy consistency. If it’s too thick, add a little more cream; if it’s too thin, add a little more powdered sugar.
**Assembly:**
1. Once the cakes are completely cool, place one cake layer on a serving plate.
2. Spread a generous layer of cream frosting over the top.
3. Place the second cake layer on top.
4. Frost the top and sides of the entire cake with the remaining cream frosting.
5. Decorate as desired (e.g., with fresh berries, sprinkles, or piped frosting designs).
Short Tips
* For an extra moist cake, use room temperature ingredients.
* Don’t overmix the cake batter; this can result in a tough cake.
* Make sure your cakes are completely cool before frosting, or your frosting will melt.
* Experiment with different extracts in the frosting like almond or lemon for a delicious twist.
* This cake tastes even better the next day, once the flavors have had time to meld. Store covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
