Vanilla Birthday Cake

Ingredients

• 2 teaspoons neutral oil, for the pans
• 3 cups (360 g) all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon fine salt, divided: 1/2 teaspoon for cake and 1/4 teaspoon for frosting
• 2 cups (454 g) unsalted butter, divided equally between cake and frosting, cut into cubes
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution, divided: 2 teaspoons for cake and 1 teaspoon for frosting
• 1 cup (240 ml) whole milk, for cake
• 4 cups (480 g) confectioners’ sugar
• 3 tablespoons whole milk, for frosting

Method

1. 1

   Step 1. Allow about 3 hours 10 minutes, including 30 minutes to soften butter, 30–35 minutes baking and at least 90 minutes cooling. Use two 9-inch round cake pans at least 2 inches deep, parchment, bowls, electric mixer and racks. This makes a two-layer yellow vanilla cake with buttercream for 16. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Leave both portions of butter at room temperature about 30 minutes, until pliable but not oily. Heat the oven to 350°F. Grease both pans with the oil and line the bases with parchment. Whisk the flour, baking powder and 1/2 teaspoon salt. During this same 30-minute period, let the eggs and measured 1 cup cake milk lose their refrigerator chill. Keep the frosting milk refrigerated until needed.

3. 3

   Step 3. Beat the cake portion of butter with the granulated sugar for 3–4 minutes until noticeably paler and fluffy, scraping the bowl halfway through. Beat in the eggs one at a time, then 2 teaspoons vanilla. On low speed, add the flour mixture in three additions, alternating with the 1 cup milk in two additions. Scrape the bowl and stop as soon as smooth.

4. 4

   Step 4. Divide the batter evenly between the pans and level it. Bake for 30–35 minutes, until the centers spring back and a skewer comes out without wet batter. Do not taste uncooked batter. Cool in pans for 15 minutes, then turn onto racks, remove parchment and cool another 75 minutes or until entirely cool.

5. 5

   Step 5. Beat the frosting portion of butter until smooth. Gradually beat in the confectioners’ sugar, remaining 1/4 teaspoon salt, 1 teaspoon vanilla and 3 tablespoons milk. Beat on medium for 3 minutes, scraping the bowl, until fluffy.

6. 6

   Step 6. Place one cooled layer on a plate and spread about one-third of the frosting over it. Add the second layer and cover the top and sides with the remainder. Cut into 16 slices. Refrigerate covered leftovers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 days.