Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp (15ml) pure vanilla extract
  • 2 ½ cups (310g) cake flour (sifted)
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240ml) whole milk, room temperature
  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (75g) unsweetened cocoa powder
  • 3 cups (360g) powdered sugar
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Beat the softened butter and granulated sugar on medium-high until the mixture is pale and fluffy (about 3-5 minutes).
  2. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Reduce mixer speed to low. Add one-third of the sifted flour mixture, then half of the milk. Repeat the process, ending with the flour, mixing only until white streaks disappear.
  4. Divide the batter evenly between three greased and parchment-lined 8-inch round cake pans.
  5. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool cakes in the pans for 10 minutes, then transfer to a wire cooling rack to cool completely.
  7. Beat the softened butter for the frosting until smooth.
  8. Sift in the cocoa powder and powdered sugar.
  9. Add heavy cream and vanilla extract, then whip on high for 2 minutes until the frosting is glossy and smooth.
  10. Assemble the three cake layers, frosting between each layer and over the top and sides. Chill for 2 hours for structural stability before serving.