Creamy White Cake

INGREDIENTS:

For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
For the Buttercream Frosting:
1 cup unsalted butter, softened
4-5 cups powdered sugar, sifted
2 teaspoons vanilla extract
2-4 tablespoons heavy cream or milk

DIRECTIONS:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the butter until creamy. Gradually add powdered sugar, vanilla, and enough cream or milk to achieve a spreadable consistency.
Once the cakes are completely cooled, assemble the cake by placing one layer on a serving plate, spreading frosting over it, then repeating with the remaining layers. Frost the top and sides of the cake with the remaining buttercream.
Decorate as desired and serve.