Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
- 1 batch of simple buttercream frosting
- Fresh flowers or fruit for decoration (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step is crucial for a light cake.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Once the cakes are cool, use a serrated knife to level the tops if needed. Place one layer on a serving plate and spread a layer of buttercream frosting on top. Repeat with the second layer, then place the third layer on top.
Frost the top and sides of the cake with the remaining buttercream, smoothing it out as desired.
Decorate with fresh flowers or fruit if using, and let the cake sit at room temperature for a couple of hours to allow the flavors to meld before slicing and serving.
Enjoy this simple yet elegant vanilla wedding cake that will impress your guests with its delightful flavor and classic look!