Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1/4 cup (60ml) heavy cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pans, then line the bottoms with parchment paper rounds.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Beat in the eggs one at a time, then beat in the egg whites. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the heavy cream, vanilla extract, and salt. Beat until well combined.
  9. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Frost with a generous layer of buttercream. Top with the second cake layer. Frost the top and sides of the cake with the remaining buttercream.
  10. Decorate the cake as desired with sprinkles, fresh berries, or other toppings.