📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. Cut out circles of parchment paper and place them at the bottom of the pans. This helps the cakes come out easily.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using a stand mixer or electric hand mixer.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed throughout the flour.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. The batter should look smooth.
6. Divide the batter evenly between the prepared baking pans. Spread the batter out with a spatula, making sure it reaches all edges of the pan.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown on top.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and breaking.
9. While the cakes are cooling, prepare the vanilla buttercream frosting. In a large mixing bowl, cream together the unsalted butter and powdered sugar until smooth and creamy. It might take a few minutes to get the right consistency.
10. Add the vanilla extract and milk, then beat until light and fluffy. Adjust the amount of milk to reach your desired consistency. The frosting should be spreadable but not too runny.
11. Now, make the popcorn crunch. In a saucepan, melt the butter over medium heat. Add the brown sugar and salt, stirring until the sugar is dissolved and the mixture is smooth. This usually takes about 2-3 minutes.
12. Remove the saucepan from the heat and stir in the popped popcorn. Make sure the popcorn is evenly coated with the brown sugar mixture.
13. Spread the popcorn mixture out on a parchment-lined baking sheet and let it cool completely. Once cooled, break the popcorn into smaller pieces. I sometimes use a rolling pin gently on the popcorn to help it break evenly.
14. Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures the cake is even when stacked.
15. Place one cake layer on a serving plate or cake stand. Spread a generous layer of vanilla buttercream frosting over the top.
16. Place the second cake layer on top of the frosting. Frost the entire cake with the remaining vanilla buttercream frosting, using an offset spatula to create a smooth surface.
17. Decorate the cake with the popcorn crunch. Gently press the popcorn pieces onto the sides and top of the cake. Feel free to add sprinkles or other decorations as desired.
18. Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together.