Ingredients:

  • 250g all-purpose flour
  • 300g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 170g unsalted butter, softened to 65°F
  • 3 large eggs, room temperature
  • 180ml whole milk
  • 2 tsp pure vanilla bean paste
  • 225g unsalted butter, softened (for frosting)
  • 450g powdered sugar, sifted (for frosting)
  • 30ml heavy cream (for frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a stand mixer bowl equipped with a paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and sea salt. Mix on low for 30 seconds to aerate.
  3. Add 170g of softened butter to the dry mixture. Mix on low speed until the mixture resembles sandy coarse crumbs and no large lumps of butter remain. This coats the flour in fat to prevent over-development of gluten.
  4. In a separate jug, whisk together the eggs, milk, and vanilla bean paste. With the mixer on low, gradually pour the liquid mixture into the dry ingredients. Increase speed to medium and beat for 60 seconds to build structure.
  5. Divide the batter evenly between the two prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  6. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely to room temperature.
  7. Prepare the frosting: Beat 225g butter until pale and fluffy. Gradually add sifted powdered sugar and heavy cream. Beat on high until a cloud-like texture is achieved.
  8. Level the cooled cakes if necessary, apply a layer of frosting between the layers, and finish by coating the exterior of the cake.