📖 Instructions

1. Preheat the oven to 350°F (175°C). Make sure you do this first! Grease and flour two 9-inch round cake pans. I always use parchment paper rounds at the bottom; they're a lifesaver when it comes to getting the cake out cleanly.
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 2 cups of granulated sugar until light and fluffy. This usually takes about 5-7 minutes with an electric mixer. Don't rush this step; it's crucial for a light and airy cake.
3. Beat in 4 large eggs, one at a time, then stir in 2 teaspoons of vanilla extract. Make sure each egg is fully incorporated before adding the next. We don't want scrambled eggs here!
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. I always give this a good whisk to make sure the baking powder is evenly distributed. Lumpy baking powder = uneven rise.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; this will result in a tough cake. A few streaks of flour are okay at this point.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bang the pans gently on the counter to release any trapped air bubbles. This helps ensure an even bake.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them; every oven is different! If the tops start to brown too quickly, tent them with foil.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Patience is key here! Don't try to frost them while they're still warm; the frosting will melt.
9. While the cakes are cooling, prepare the vanilla buttercream frosting. In a large bowl, beat 1 cup (2 sticks) of unsalted butter, softened, until light and fluffy.
10. Gradually add 4 cups of powdered sugar, beating until smooth. I like to start with the mixer on low speed to prevent a powdered sugar cloud.
11. Add 1/4 cup of milk and 2 teaspoons of vanilla extract. Beat until light and fluffy. If the frosting is too thick, add a little more milk, one tablespoon at a time. If it's too thin, add a little more powdered sugar.
12. Once the cakes are completely cooled, frost the first layer with a generous amount of vanilla buttercream frosting. Place the second layer on top and frost the entire cake.
13. Decorate with slices of star fruit. Arrange them however you like! You can also add sprinkles, edible glitter, or any other decorations you desire.
14. Refrigerate the cake for at least 30 minutes before serving. This helps the frosting set and makes it easier to slice.