Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2–4 tablespoons heavy cream (adjust for consistency)

For Garnish:

• Edible flowers (optional)
• Gold dust or sprinkles (optional)

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Instructions:

1. Preheat and Prepare: Heat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line them with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: Using a hand or stand mixer, beat butter and sugar on medium speed until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined—avoid overmixing.

5. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Frosting: Beat the butter on medium speed until creamy. Gradually add powdered sugar, mixing well. Stir in vanilla extract and heavy cream, beating until the frosting is smooth and fluffy.

7. Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second layer and frost the top and sides. Smooth with a spatula.

8. Decorate: Garnish with edible flowers and a light sprinkle of gold dust for a sophisticated touch.

This light and fluffy vanilla cake is perfect for celebrations or simply as a delightful treat!