Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp pure vanilla extract
  • gel food coloring

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line the bottom with parchment paper, leaving a slight overhang on the sides.
  2. Cream the softened butter and granulated sugar on medium-high speed for approximately 3 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition to ensure a smooth emulsion, then stir in 2 tsp vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
  6. Pour batter into the prepared pan, smooth the top with a spatula, and bake for 30-35 minutes until edges pull away from the pan and a toothpick comes out clean.
  7. Allow cake to cool completely, then chill in the refrigerator for 2 hours to stabilize before frosting.
  8. Prepare buttercream by beating 1 cup softened butter until smooth, then gradually mixing in powdered sugar, heavy cream, and 1 tsp vanilla extract.
  9. Add gel food coloring as desired and frost the chilled cake using an offset spatula.