Buttermilk Cake with Buttercream Frosting

Ingredients:

For the Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 ½ teaspoons vanilla extract
1 cup buttermilk

For the Buttercream Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
3–4 tablespoons heavy cream or milk
Pinch of salt

Directions:

Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar – In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
Add Eggs & Vanilla – Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate Dry & Wet Ingredients – Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing until just combined.
Bake – Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake – Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Buttercream Frosting – In a large bowl, beat the butter until smooth. Gradually add powdered sugar, one cup at a time, mixing well. Stir in vanilla extract and a pinch of salt. Add heavy cream, one tablespoon at a time, until desired consistency is reached.
Frost & Decorate – Spread a layer of frosting between the cake layers, then frost the top and sides evenly.
Decorate with sprinkles, fresh fruit, or piping designs if desired."