Step 1: Preheat Oven and Prepare Pans

Set your oven to 350°F (177°C). Prep two 8-inch cake pans (or three 6-inch pans). Grease the sides of the pans with butter, then place a circle of parchment paper on the bottom. Grease the parchment paper with butter as well.

Step 2: Prepare Dry Ingredients

In a large bowl, sift together 2 1/2 cups (280g) of all-purpose flour, 3/4 tsp of salt, and 2 1/4 tsp of baking powder. Whisk to combine and set aside.

Step 3: Cream Butter and Sugar

In the bowl of a stand mixer with a whisk attachment, add 3/4 cup (170g) of room temperature unsalted butter. Cream the butter until smooth. Add 1 2/3 cups (333g) of granulated sugar gradually while mixing on low, then increase speed to high and mix for 3 minutes until light and fluffy. Scrape down the sides of the bowl.

Step 4: Add Eggs and Vanilla

With the mixer on low speed, add 3 large room temperature eggs, one at a time, allowing each egg to fully incorporate before adding the next. Once all eggs are incorporated, add 1 Tbsp (15ml) of vanilla extract and mix until just combined. Scrape down the sides of the bowl again.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

With the mixer on the lowest speed, gradually add the dry ingredient mixture in three alternating additions with 1 cup (240ml) of buttermilk, starting and ending with the dry ingredients. Mix until almost combined, being careful not to overmix. Finish mixing the batter by hand with a spatula to ensure no lumps remain and the gluten is not overdeveloped.

Step 6: Pour Batter into Pans and Bake

Divide the cake batter evenly between the two prepared 8-inch pans (approximately 600g per pan). Tap the pans gently on the counter to release any large air bubbles and help level the batter. Place cake strips around the pans if desired for even baking. Bake at 350°F (177°C) for 30 minutes.

Step 7: Prepare Buttercream

While the cakes are cooling, prepare a batch of simple vanilla buttercream. (Recipe for buttercream is not provided in this video, but linked by the creator). Before using, press any air bubbles out of buttercream with a spatula for smooth decorating. Transfer the buttercream to a piping bag.

Step 8: Assemble and Frost the Cake

Place a small dot of buttercream on a cake plate or stand to secure the first cake layer. Place the first cooled cake layer on top. Pipe a generous layer of buttercream on top and smooth it out with an offset spatula. Carefully place the second cake layer on top. Pipe buttercream on the top and sides of the cake, covering it completely. Smooth the top and sides with an offset spatula.

Step 9: Decorate with Sprinkles

Create a spiral pattern on top of the cake using a rounded tip spatula or other implement while rotating the cake on a turntable. Finish by sprinkling confetti sprinkles around the edge of the cake for decoration.

• Measure flour with a scale for best results, or fluff it up and sprinkle into your measuring cup.

• Ensure butter and eggs are at room temperature for even baking.

• Scrape down the mixer bowl frequently to ensure a homogeneous mixture.

• Avoid overmixing the cake batter to prevent a gummy or tough texture.

• Tap cake pans gently to release air bubbles and help level the batter.

• Use cake strips around the pans for perfectly flat cake layers without trimming.

• Press air bubbles out of buttercream with a spatula before piping for smooth decorating.

• This recipe can also be made with three 6-inch cake pans.