Ingredients:

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (227g) unsalted butter, softened (2 sticks), plus more for greasing
  • 1 3/4 cups (350g) granulated sugar
  • 1 vanilla bean, split and seeds scraped OR 2 tsp vanilla extract (high quality)
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (227g) unsalted butter, softened (2 sticks)
  • 3-4 cups (375-500g) powdered sugar, sifted
  • 1/4 cup (60ml) heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour cake pans, line bottoms with parchment paper rounds.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream softened butter and sugar until light and fluffy. Incorporate vanilla bean seeds if using a vanilla bean.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix until just combined. Don't overmix!
  6. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Beat softened butter until smooth. Gradually add powdered sugar, alternating with heavy cream, until frosting reaches desired consistency. Stir in vanilla extract.
  9. Once cakes are completely cool, frost between layers and on top. Decorate as desired.