Vanilla Layer Cake Wedding Style

Method

1. 1. Preheat your oven to 175°C (350°F). Grease and flour three 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
   2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
   4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
   6. Divide the cake batter evenly among the prepared pans.
   7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   8. Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
   9. While the cakes are cooling, prepare the vanilla buttercream frosting. In a large bowl, beat the softened butter until creamy and smooth.
   10. Gradually add the confectioners’ sugar, milk, vanilla extract, and a pinch of salt. Beat on low speed initially to prevent sugar from flying everywhere, then increase to high speed and beat until the frosting is fluffy and well combined.
   11. Once the cakes are completely cooled, level the tops if necessary, so they are flat.
   12. Place one cake layer on a serving plate or cake stand. Spread a layer of vanilla buttercream on top. Add the second cake layer and repeat the process. Finally, place the third cake layer on top.
   13. Use the remaining frosting to cover the top and sides of the cake. You can use a spatula or a cake scraper to create a smooth finish.
   14. Decorate the cake as desired with additional frosting, sprinkles, or edible flowers.
   15. Slice, serve, and enjoy your delicious homemade vanilla layer cake.