Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 ½ cups (440g) powdered sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup (60ml) heavy cream (adjust for consistency)

Instructions:

  1. Preheat the oven to 350°F (175°C) and prepare the cake pans with parchment paper.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a cooling rack.
  8. While the cake is cooling, prepare the chocolate frosting by creaming the softened butter.
  9. Gradually add powdered sugar and cocoa powder, mixing until combined. Add vanilla and heavy cream, adjusting the consistency as needed.
  10. Once the cakes are completely cool, frost the top of one layer, then place the second layer on top and frost the top and sides as desired.