Vanilla Cake Recipe

Preheat oven to 350˚F. Butter and flour two 9" cake pans, tapping out excess flour.

In a medium bowl, whisk together 2 1/2 cups flour, 1 Tbsp baking powder, and 1/2 tsp salt. Set the flour mixture aside.

In a large mixing bowl, using an electric hand mixer (or stand mixer), beat 1 cup butter and 1 1/2 cups sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.

Add 4 eggs, one at a time, beating well with each addition, then scrape down the bowl. Add 4 tsp vanilla extract and beat to combine.

Reduce the mixer to medium speed and add the flour mixture in thirds, alternating with the 1 cup of room-temperature buttermilk, allowing the flour and buttermilk to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth.

Divide batter evenly between 2 prepared cake pans and spread out the batter into the pans smoothing out the tops with a spatula. Bake on the center rack at 350˚F for 28-30 minutes. Rest in pans for 10 minutes then run a knife or thin spatula around the edges to loosen and turn out onto a wire rack to cool completely before applying Vanilla Frosting.