Ingredients
2/3 cup butter, softened1-3/4 cups sugar2 large eggs, room temperature1-1/2 teaspoons vanilla extract2-1/2 cups all-purpose flour2-1/2 teaspoons baking powder1/2 teaspoon salt1-1/4 cups 2% milkCHOCOLATE BUTTERCREAM:2 cups butter, softened4 cups confectioners’ sugar, sifted1/2 cup Dutch-processed cocoa, sifted1-1/2 teaspoons vanilla extract1/8 teaspoon salt1/3 cup 2% milk
Preparation
Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes.
Spread buttercream between layers and over top and sides of cake.
