Ingredients
Method
Vanilla Cake
- Preheat oven to 350 degrees (or temperature stated on cake mix box), and grease cake pan(s) with preferred method. I like to use non-stick cooking spray, parchment, and more non-stick cooking spray.
- Pour cake mix into a large mixing bowl with the dry pudding mix. Add in the ingredients stated on the box, and prepare as directed.
- Transfer the cake mix evenly into the prepared cake pan(s), being sure to tap the pan on the counter twice before baking to release any air bubbles.
- Bake according to package instructions, or until a toothpick inserted into the cake comes out clean. Let the cakes rest in the pan(s) for 5-10 minutes. Turn them out onto a wire rack to finish cooling completely.
Buttercream Frosting
- Soften butter for several hours, preferably overnight.
- Beat the softened butter over medium speed using an electric mixer until soft and creamy.
- Gradually stir in the powdered sugar, scraping down the sides of the mixing bowl periodically.
- Beat in the vanilla extract, and 2 Tbsp of heavy cream. Beat for 2 more minutes over medium speed, then continue adding the cream until desired consistency has been reached.
- Frost cake immediately. This recipe makes plenty for a batch of cupcakes, or a 2-layer 8-inch cake.