Let’s bake this classic beauty, focusing on technique:

1. Prepare Pans and Oven:

Preheat the oven to 350°F (175°C) – Self-correction: Recipe states 325°F. Following recipe. Preheat oven to 325°F (165°C).

Lightly grease the sides and bottom of two 9-inch round cake pans (or three 8-inch). Line the bottoms with parchment paper rounds. Generously grease the parchment paper as well.

Dust the pans with flour, then tap out any excess. Set aside. Thorough pan prep is key!

2. Cream Butter and Sugar (Crucial Step):

In the bowl of your stand mixer (or large bowl with hand mixer), beat the softened butter and granulated sugar together on medium-high speed until very light in color and fluffy. This should take about 5 minutes. Don’t rush this – proper creaming creates a tender cake.

3. Add Eggs and Vanilla:

Add the room temperature eggs, one at a time, mixing well (about 30 seconds) after each addition until fully incorporated.

Scrape down the sides and bottom of the bowl regularly to ensure everything is evenly mixed.

Beat in the vanilla extract (or paste/seeds).

4. Combine Dry and Wet Ingredients:

Combine the cake flour, baking powder, and salt in a medium bowl. Stir well with a whisk.

Measure the room temperature milk into a liquid measuring cup.

5. Alternate Additions (Gentle Mixing):

With the mixer running on low speed, add the dry ingredients and the milk alternately to the butter/egg mixture. Start and end with the dry ingredients: * Add ⅓ of the dry ingredients, mix briefly. * Add half of the milk, mix briefly. * Add another ⅓ of the dry ingredients, mix briefly. * Add the remaining half of the milk, mix briefly. * Add the remaining dry ingredients.

Mix only until the last streaks of flour are just combined. Stop mixing immediately to avoid a tough cake.

6. Final Mix & Pan:

Give the batter one last gentle stir with a rubber spatula, scraping the bottom of the bowl to ensure everything is incorporated.

Divide the batter evenly between the prepared cake pans.

7. Bake:

Bake at 325°F (165°C) for about 29-34 minutes (for 9-inch pans; check earlier for 8-inch). Baking time varies, so start checking early. Cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached, and the tops spring back lightly when touched. Take care not to over-bake.

8. Cool Cakes:

Cool the cakes in the pans on wire racks for about 5-7 minutes.

Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely.

9. Chill Cakes (Recommended):

Once completely cool, wrap the cake layers tightly in plastic wrap. Refrigerate for at least 1 hour, or overnight, before frosting. Chilled cakes are firmer and much easier to frost without crumbs getting everywhere.

10. Make the American Buttercream:

In the clean bowl of your stand mixer (or large bowl with hand mixer), beat the softened butter on medium-high speed until creamy and pale in color, about 5 minutes.

Add about half of the sifted confectioners’ sugar. Beat on low speed until the sugar is just moistened (to avoid a sugar cloud!), then increase speed to medium-high and beat until well incorporated, 3-5 minutes.

Add the remaining sifted confectioners’ sugar. Beat again on low speed until moistened, then increase speed to medium-high and beat until well incorporated, 3-5 minutes more.

Add the vanilla bean paste (or seeds/extract) and the pinch of salt.

Turn the mixer on low speed and slowly add 3 tablespoons of the room temperature heavy cream.

Turn the mixer up to medium-high and beat until the cream is well incorporated and the frosting is light and fluffy, about 3-5 minutes. Stop after 2 minutes to scrape down the sides and bottom of the bowl, then continue mixing.

Check the consistency. If needed, add more heavy cream, ½ tablespoon at a time, beating well, until the frosting is soft and easily spreadable but still holds its shape.

11. Assemble & Crumb Coat:

Reserve about 1 ½ cups of frosting for the crumb coat. Set the rest aside (cover it or place in piping bag).

Level the chilled cake layers if needed using a serrated knife.

Place one cake layer, right side up, on a serving platter or cake board. Add a large dollop (about ¾ cup) of the reserved frosting and spread it evenly to the edges.

Place the second cake layer on top, upside down (flat bottom facing up). If using three layers, repeat frosting and add third layer, also upside down.

Use the remaining reserved frosting (about ¾ cup) to apply a thin, smooth crumb coat over the entire cake (top and sides). Fill in any gaps. It’s okay if cake shows through.

12. Chill Crumb Coat:

Place the crumb-coated cake in the fridge to chill for about 45 minutes until the frosting is firm to the touch. This step is crucial for a clean final frosting layer.

13. Final Frosting & Decorating:

Remove the chilled cake. Frost the cake smoothly with the remaining buttercream using an offset spatula and/or bench scraper.

Alternatively, use a piping bag fitted with a star tip (like Wilton 1M) to pipe rosettes over the entire cake, starting from the bottom edge and working your way up and then inwards on top, offsetting rows to fill gaps.

14. Final Chill & Serve:

Chill the finished cake for another 30 minutes to an hour to set the frosting.

Let the cake sit at room temperature for about 15-30 minutes before slicing and serving for the best cake and frosting texture. Enjoy your perfect homemade vanilla cake