📖 Instructions

1. Preheat your oven to 350°F (175°C). This is important! Nobody wants a half-baked cake.
2. Grease and flour two 8-inch round cake pans. I prefer using baking spray with flour already in it – so much easier, y'know?
3. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter (softened, obviously) and 1 ¾ cups of granulated sugar until light and fluffy. Seriously, cream it. Don't skimp on this step.
4. Beat in 3 large eggs, one at a time, then stir in 2 teaspoons of pure vanilla extract. Did I mention use good quality vanilla? I did? Okay, just making sure.
5. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, ½ cup of nigella seed flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. Don't skip the whisking. Lumps are NOT your friends.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing is a no-no!
7. Divide the batter evenly between the prepared cake pans. Use a scale if you're a perfectionist. Or just eyeball it, like me. Whatever works.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Pro-tip: if the top starts to brown too quickly, loosely tent it with foil.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Patience, my friend. Patience.
10. While the cakes are cooling, prepare your frosting. For a simple vanilla buttercream, beat together 1 cup (2 sticks) of unsalted butter (softened), 4 cups of powdered sugar, ¼ cup of milk, and 2 teaspoons of vanilla extract until smooth and creamy. Add more milk if it's too thick, more sugar if it's too thin. You're the boss.
11. Once the cakes are completely cool, frost the first layer, top with the second layer, and frost the entire cake. Get creative with your frosting! Sprinkles? Chocolate shavings? Go wild!
12. Optional: Sprinkle extra nigella seeds on top for decoration. Because why not?