Classic cake

Ingredients:

Vanilla sponge cake

• 110 g of butter at room temperature, plus extra for greasing the baking sheets
• 2 3/4 cups all-purpose flour, plus extra for baking sheets
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 tbsp. sugar
• 0.5 cups vegetable oil
• 5 large eggs at room temperature
• 1 tbsp vanilla extract
• 1 cup of milk

Cream

• 350 g of butter at room temperature
• A pinch of fine salt
• 3 and 1/4 cups powdered sugar
• 2 tsp vanilla extract
• 1/4 cup milk

Preparation:

1. Preheat oven to 170°C. Grease the bottom and sides of 9-inch round baking pans with butter; dust with flour and tap off any excess.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large bowl, beat the butter, sugar, and vegetable oil with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then add the vanilla.
4. Mix the dough, alternating the flour mixture with the milk using a spatula, adding the flour in 3 parts and the milk in 2 parts. Beginning and ending with flour, until smooth. Divide the resulting dough equally between the prepared pans.
5. For the cake: Bake the cakes on one rack of the oven for about 35-40 minutes, until the tops are golden brown and the centers spring back when pressed.
   
   Rotate the pans halfway through if the crust seems uneven. Let cool in the pans for 10 minutes, then turn them out onto racks and let them cool completely.
6. While the cakes are cooling, prepare the cream.In a large bowl, beat butter and salt with a mixer on medium speed until smooth.
   
   Gradually whisk in the powdered sugar. Once it's completely incorporated, increase the speed to medium-high and continue beating until the mixture is white and fluffy. Add 2 tablespoons of milk and whisk until smooth. Stir in the remaining milk, 1 tablespoon at a time (the mixture should be spreadable but not runny).
7. AssemblyPlace 1 cake layer face up on a plate or counter and spread with 1 cup of frosting. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake.
   
   Check out this short a note on decorating cakes with flowers.
   
   Note
   
   The cake layers can be prepared the day before; wrap them in plastic wrap and foil and let them sit at room temperature overnight. Alternatively, you can assemble the cake the day before serving; let it sit at room temperature overnight, covered with a large bowl or a special dome. (If your kitchen is too hot, chill the cake and then let it sit at room temperature about an hour before serving.).