Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 tbsp (10g) baking powder
  • 1/2 tsp (2.5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (226g) unsalted butter, softened, plus more for greasing the pan
  • 1 3/4 cups (350g) granulated sugar
  • 1 vanilla bean, split and scraped (save the pod for infusing cream or sugar!)
  • 3 large eggs
  • 1 cup (240ml) buttermilk
  • 1 tsp (5ml) pure vanilla extract (optional, but adds depth)
  • 1 cup (226g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1/4 cup (60ml) heavy cream
  • 1/2 vanilla bean, split and scraped (reserve other half for another use)
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together butter and sugar until light and fluffy (approx. 5 minutes). Add the vanilla bean seeds.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. Add vanilla extract (if using).
  6. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes are cooling, prepare the buttercream. Beat softened butter until light and fluffy. Gradually add the powdered sugar, alternating with the heavy cream and vanilla bean seeds, until desired consistency is reached. Add salt.
  9. Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake.
  10. Decorate as desired (sprinkles, fresh berries, etc.).