Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan. Line bottoms with parchment paper if using round pans.
Step 2: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, cream the softened butter on medium speed until light and fluffy, about 2-3 minutes. This is key for a tender vanilla cake recipe.
Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
Step 5: In a separate small bowl, whisk together the milk and vanilla extract.
Step 6: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix; overmixing develops gluten and can make your vanilla cake tough.
Step 7: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Step 8: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If baking cupcakes, reduce time to 18-22 minutes. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is a crucial cooling step for this vanilla cake recipe.
Step 9: While the cakes cool, prepare the buttercream frosting. In a large bowl, cream the softened butter with an electric mixer until very light and fluffy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Beat until smooth and spreadable. Add more cream, one tablespoon at a time, if needed to reach desired consistency.
Step 10: Once the cakes are completely cool, frost and decorate as desired. Enjoy your homemade vanilla cake recipe masterpiece!