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Classic Vanilla Birthday Cake with Buttercream

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Ingredients
  

For the Vanilla Cake

  • 2 3/4 cups (345 g) cake flour, spooned and leveled
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp fine salt
  • 1 3/4 cups (350 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened to room temperature
  • 1/3 cup (70 g) neutral oil (canola or vegetable)
  • 4 large eggs, at room temperature
  • 1 tbsp pure vanilla extract
  • 1 tsp vanilla bean paste (optional but lovely)
  • 1 cup (240 ml) buttermilk, at room temperature

For the Vanilla Buttercream

  • 1 cup (230 g) unsalted butter, softened to room temperature
  • 3 1/2–4 cups (420–480 g) powdered sugar, sifted
  • 2–4 tbsp heavy cream or whole milk
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp vanilla bean paste (optional)
  • 1/4 tsp fine salt, to taste

Instructions
 

  • Prep the pans and oven: Heat oven to 350°F (177°C). Grease two 8-inch round cake pans, line the bottoms with parchment, then grease and lightly flour the sides.This helps the cakes release cleanly.
  • Whisk the dry ingredients: In a medium bowl, whisk cake flour, baking powder, baking soda, and salt. Set aside.
  • Cream the butter and sugar: In a large bowl or stand mixer, beat softened butter and granulated sugar on medium-high for 3 minutes, until pale and fluffy. Proper creaming is key to a light cake.
  • Add oil and vanilla: Beat in the oil, vanilla extract, and vanilla paste until fully combined.The oil boosts moisture without heaviness.
  • Add the eggs: Beat in eggs one at a time, mixing well after each. Scrape the bowl. The batter should look smooth and slightly thick.
  • Alternate dry ingredients and buttermilk: On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (dry–buttermilk–dry–buttermilk–dry).Mix just until combined. Do not overmix.
  • Divide and smooth: Pour batter evenly into prepared pans. Weigh the pans if you want perfectly even layers. Smooth the tops with a spatula.
  • Bake: Bake for 24–28 minutes, or until the centers spring back and a toothpick comes out with a few moist crumbs.If using 9-inch pans, start checking at 20 minutes.
  • Cool completely: Let cakes cool in pans for 10 minutes. Turn out onto a rack, peel off parchment, and cool fully. Slightly warm cakes will melt buttercream, so be patient.
  • Make the buttercream: Beat butter on medium-high for 2 minutes until creamy and lighter in color.Add 3 1/2 cups sifted powdered sugar, vanilla, vanilla paste, salt, and 2 tbsp cream. Mix on low to combine, then beat on medium-high for 2–3 minutes until fluffy. Adjust with more sugar for thickness or more cream for silkiness. Taste and tweak the salt.