Vanilla Dream Butter Cake

1. Preparation

Begin by adjusting your oven rack to the middle position and preheating your oven to 350°F (180°C). Grease and line your cake pans with parchment paper, ensuring an easy release after baking.

2. Mix Dry Ingredients with Butter

In your stand mixer fitted with a paddle attachment, combine the sugar, baking powder, salt, and butter. Start on low speed and gradually increase to medium. Beat the mixture for about 5 minutes, until it becomes light and fluffy. This step is crucial as it incorporates air into the batter, giving your cake its desired fluffy texture.

3. Add Eggs and Vanilla

With the mixer on medium-low speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. This gradual addition helps maintain the batter's emulsion. Once the eggs are mixed in, add the vanilla extract and blend until combined.

4. Combine Flour and Milk

Reduce the mixer speed to low and add the flour and milk in thirds, alternating between each. This means you’ll add a third of the flour, followed by a third of the milk, and repeat. This method ensures even distribution and prevents curdling, resulting in a creamy and thick batter.

5. Final Mix

Scrape down the sides of the bowl and the paddle attachment with a flexible spatula to ensure all ingredients are well combined. Mix everything on medium speed for just 3 seconds to bring the batter together. Ideally, the batter should be around 65-68°F (18-20°C).

6. Bake

Divide the batter evenly between your prepared cake pans, aiming for about 20 ounces or 565g per pan. Bake in your preheated oven for approximately 32 minutes. The cakes are ready when they spring back lightly to the touch or a toothpick inserted into the center comes out clean.

7. Cool Cakes

Allow the cakes to cool in their pans for about an hour. Once cooled, use a butter knife to loosen the edges and invert them onto a wire rack to cool completely.

8. Crumb Coat

Level the tops of the cakes with a serrated knife for even layers. Apply a thin layer of Swiss Buttercream between the cake layers and around the entire cake to seal in crumbs. Refrigerate for about 30 minutes to set the crumb coat.

9. Finish

Rewhip the remaining buttercream to ensure it’s smooth and spreadable. Use it to generously frost and decorate the cake as desired. Let the cake sit at room temperature for about an hour to ensure the buttercream is at its best consistency for serving.