Buttermilk Vanilla Cake with Cream Cheese Frosting

1. Divide the batter evenly among your prepared pans. Smooth the tops with a spatula for even baking.
2. Bake in the preheated oven for 20–28 minutes, checking for doneness by gently pressing the top — it should spring back lightly. A toothpick inserted in the center should come out clean or with a few moist crumbs.
3. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks. Let cool completely before frosting.

3. Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the cream cheese and butter together until smooth and fluffy, about 2–3 minutes.
2. Add the vanilla extract and gradually mix in the powdered sugar in small batches. Beat on medium speed until fully incorporated and smooth, scraping down the bowl as needed.

4. Assemble the Cake

1. Once the cake layers are fully cooled, frost each layer with the prepared cream cheese frosting. For a more decorative finish, apply a crumb coat, chill briefly, then apply a final smooth layer.
2. You may decorate the top with swirls of frosting or sprinkles depending on the occasion.

Notes & Tips

• This cake is an excellent base for birthday cakes or wedding-style tiered cakes.
• If you prefer, substitute the frosting with your favorite buttercream.
• Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.