Ingredients (Cake)
All-purpose flour – 2½ cups (312g)
Granulated sugar – 1¾ cups (350g)
Baking powder – 2½ tsp
Salt – ½ tsp
Eggs – 4 large
Whole milk – 1 cup (240ml)
Vegetable oil – 1 cup (240ml)
Vanilla extract – 1 tbsp
Hot water – ½ cup (120ml)
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix eggs, milk, oil, and vanilla until well combined.
Gradually add the wet ingredients to the dry, mixing until smooth.
Slowly stir in the hot water until batter is runny and smooth.
Divide batter evenly between pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Let cakes cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Vanilla Buttercream Frosting
Ingredients
Unsalted butter – 1 cup (226g), room temperature
Icing sugar – 4 cups (500g), sifted
Vanilla extract – 1 tbsp
Milk or cream – 2–4 tbsp
Instructions
Beat butter until light and creamy.
Gradually add sifted icing sugar, one cup at a time.
Add vanilla extract.
Add milk 1 tablespoon at a time until desired consistency is reached.
Beat for 2–3 minutes until fluffy.
Assembly
Place one cake layer on a board, spread frosting over the top.
Add the second layer and frost the top and sides.
Decorate as desired — smooth, piped, or rustic.
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