Vanilla Buttercream Layer Cake

What you’ll need

Let’s do this

1. 1

   Prepare

   Heat the oven to 350°F (175°C). Grease two 8-inch (20 cm) round pans at least 2 inches (5 cm) deep and line their bases with parchment. Whisk the flour, baking powder and salt.

2. 2

   Cream and mix

   Beat the butter and granulated sugar for 4 minutes until fluffy and paler. Add the eggs one at a time, beating well and scraping the bowl after each. Mix in the vanilla. On low speed, add the flour mixture in three batches alternating with the milk in two, and stop once no dry streaks remain.

3. 3

   Bake and cool

   Divide the batter evenly between the pans. Bake for 30–35 minutes, until the tops spring back and a skewer comes out clean. Cool in the pans for 15 minutes, then turn out onto a rack and cool completely for about 75 minutes.

4. 4

   Whip the buttercream

   Beat the butter for 3 minutes. Gradually beat in the powdered sugar on low speed, then add 3 tablespoons milk, vanilla and salt. Beat until creamy, adding the last tablespoon of milk only as needed. Stir gently with a spatula at the end to reduce large air bubbles. Reserve about ¾ cup for piping.

5. 5

   Fill and crumb-coat

   Level any domed cake tops once cold. Put one layer on a serving plate, spread about 1 cup frosting across it and add the second layer. Cover the whole cake with a thin layer of frosting to catch crumbs. Refrigerate for 30 minutes.

6. 6

   Finish with swirls

   Spread the remaining main portion of frosting over the top and sides. Fill a piping bag fitted with a large open-star tip with the reserved buttercream. Pipe small swirls around the top edge and a border near the base if there is enough. Without a tip, snip the corner of a sturdy food bag and pipe simple rounded peaks instead.