3. Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
4. Sift Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting helps aerate the dry ingredients, resulting in a lighter cake.
5. Alternate Mixing:
- Gradually add the sifted dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing, as it can lead to a denser cake.
6. Divide Batter and Bake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes:
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Buttercream Frosting:
- In a large bowl, beat the softened butter for the frosting until creamy. Gradually add the confectioners’ sugar, milk, and vanilla extract. Beat on medium-high speed until smooth and fluffy.
9. Assemble the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of buttercream frosting over the top. Place the second layer on top and frost the entire cake with the remaining buttercream.
10. Optional Dusting:
- If desired, dust the top of the cake with additional confectioners’ sugar for a decorative finish.
