For the Vanilla Cake:

• 2 ½ cups (300g) all-purpose flour

• 2 cups (400g) granulated sugar

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup (240ml) whole milk, room temperature

• ½ cup (120ml) vegetable oil (or melted butter)

• 3 large eggs, room temperature

• 1 tbsp pure vanilla extract

• 1 cup (240ml) sour cream, room temperature

For the Vanilla Buttercream Frosting:

• 1 ½ cups (340g) unsalted butter, softened

• 5 cups (600g) powdered sugar

• 2 tsp pure vanilla extract

• 3-4 tbsp heavy cream or milk

 Directions——————

1. Preheat & Prepare Pans

• Preheat oven to 350°F (175°C).

• Grease and line two 9-inch round cake pans with parchment paper.

2. Mix Dry Ingredients

• In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Combine Wet Ingredients

• In another bowl, mix milk, oil, eggs, and vanilla until smooth.

• Gradually add the wet mixture to the dry ingredients, stirring until just combined.

4. Add Sour Cream

• Fold in sour cream for extra moisture and richness. Avoid overmixing.

5. Bake the Cake

• Divide batter evenly between the prepared pans.

• Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

• Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

6. Make the Buttercream

• Beat butter until creamy.

• Gradually add powdered sugar, then vanilla and cream, beating until fluffy.

7. Frost & Decorate

• Once cakes are completely cooled, frost with buttercream.

• Optional: Add sprinkles or fresh berries for decoration.