Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3 large (150g) eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (450g) unsalted butter, softened
  • 6 cups (720g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 2 tsp (10ml) 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.
  2. Cream the softened butter and granulated sugar together using a mixer until the mixture is pale and fluffy.
  3. Incorporate eggs one at a time, beating well after each addition.
  4. Whisk the flour, baking powder, and salt in a separate bowl. Alternately add the flour mixture and buttermilk to the butter mixture, mixing until just combined.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 30-35 minutes until the edges pull away from the sides and the top springs back when touched.
  7. Allow the cake to cool completely in the pan for 2 hours.
  8. Prepare buttercream by beating butter, powdered sugar, heavy cream, and vanilla extract until smooth. Add gel food coloring as desired.
  9. Apply a thick layer of buttercream to the cooled cake using an offset spatula.