Ingredients
Cake
| 1⅓ cups | (210 g) | all-purpose flour (or cake & pastry flour) |
| 1 tsp | (5 g) | baking powder |
| ½ tsp | (2.5 g) | baking soda |
| ¼ tsp | (1 g) | table salt |
| ¾ cup | (180 mL) | Canadian unsalted butter, room temperature |
| 1 cup | (200 g) | sugar |
| 2 tsp | (10 mL) | vanilla paste, or vanilla extract |
| 2 large eggs | (250 mL) | 2 large eggs, room temperature |
| ¾ cup | (190 mL) | Canadian buttermilk, room temperature |
Buttercream Frosting
| 1½ cups | (360 mL) | Canadian unsalted butter, room temperature |
| 4½ cups | (540 g) | icing sugar |
| ½ cup | (125 mL) | Canadian 35% whipping cream |
| 2 tbsp | (30 mL) | vanilla paste, or vanilla extract |
| Pinch of salt |
Garnish (optional)
| Extra buttercream frosting | ||
| White chocolate shavings | ||
| Candy pearl sprinkles |
Directions
Cake
- Preheat oven to 350°F.
- Grease two 8-inch round cake pans with softened butter and line with parchment.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, beat butter, sugar and vanilla until light and creamy (about 3 minutes).
- Add eggs one at a time, mixing well after each.
- Mix in half the dry ingredients into the wet mixture until just combined.
- Add buttermilk and mix, scraping down the bowl.
- Add remaining dry ingredients and mix until fully combined. Divide batter between pans and smooth tops.
- Bake for about 20 minutes, until a toothpick comes out clean.
- Cool in pans for 5 minutes, then transfer to a rack to cool completely (about 1–2 hours).
Buttercream Frosting
- In a large bowl, beat butter until light and fluffy.
- Add icing sugar gradually, mixing well between additions.
- Add cream, vanilla and salt. Mix, then beat on high for about 5 minutes until light and fluffy.
Assembly
- Place one cake layer on a plate or stand. Spread buttercream (about 2 cups) evenly over top.
- Place second cake layer on top. Spread remaining buttercream over top and sides of cake.
Garnish (optional)
- Decorate cake with extra buttercream frosting, white chocolate shavings and candy pearl sprinkles as desired.
Tip
- Chill buttercream briefly if it gets too soft while frosting. Just 10–15 minutes in the fridge helps it reset its thickness.