📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans. Line the bottoms with parchment paper circles. This prevents sticking, and makes releasing the cakes so much easier!
2. In a large bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with a stand mixer. Don't skimp on this step; it's crucial for a tender cake.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to keep the batter smooth.
4. In a separate bowl, whisk together the 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, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing develops the gluten in the flour and results in a tough cake.
6. Divide the batter evenly among the prepared cake pans. I use a kitchen scale to make sure each pan has the same amount of batter for even baking.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Its's a hard wait i know!
8. While the cakes are cooling, prepare the buttercream frosting. In a large bowl, beat the butter until smooth and creamy. Add the powdered sugar gradually, beating until light and fluffy. I sift the powdered sugar beforehand to avoid any lumps.
9. Stir in the vanilla extract and milk. Add more milk, one tablespoon at a time, until you reach your desired consistency. Taste and adjust sweetness as needed.
10. Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures your cake will be stable and won’t wobble.
11. Place one cake layer on a serving plate or cake stand. Spread a generous layer of buttercream frosting over the top. Repeat with the second layer, and top with the third layer.
12. Frost the entire cake with a thin crumb coat of buttercream. Chill in the refrigerator for 30 minutes to set the crumb coat. This prevents crumbs from getting into your final layer of frosting.
13. Apply a final layer of buttercream frosting over the entire cake, smoothing it out with an offset spatula or cake scraper. You can create a smooth finish or add texture for a more rustic look.
14. Fill a piping bag with additional buttercream frosting and pipe decorations around the top and bottom edges of the cake. Get creative with your designs!
15. Decorate the cake with graduation-themed decorations, such as a fondant graduation cap, edible glitter, or personalized messages written in frosting. I love using edible markers to write on fondant!
16. Chill the cake for at least 30 minutes before serving. This allows the frosting to firm up and the flavors to meld together.