📖 Instructions

1. **Get Started:** Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking. This is super important! Don't skip this step!
2. **Cream Butter and Sugar:** In a large mixing bowl (or the bowl of a stand mixer), cream together 1 cup (2 sticks) of unsalted butter, softened, and 2 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure your butter is soft enough. If its too hard you won't get the light, airy texture you need.
3. **Add Vanilla Bean:** Slice a vanilla bean lengthwise and scrape out the seeds. Add the vanilla bean seeds to the creamed butter and sugar, mixing well to distribute the flavor throughout. I sometimes like to put the vanilla bean pod into my sugar for a few days to infuse it with even more vanilla flavor!
4. **Incorporate Eggs:** Beat in 4 large eggs, one at a time, making sure each egg is fully incorporated before adding the next. This prevents the batter from curdling. Add 2 teaspoons of vanilla extract for an extra boost of vanilla flavor.
5. **Combine Dry Ingredients:** In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and ½ teaspoon of salt. This ensures the baking powder and salt are evenly distributed throughout the flour. I sometimes like to add a pinch of nutmeg for a little warmth
6. **Alternate Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of whole milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. Trust your intuition!
7. **Divide Batter:** Divide the batter evenly among the prepared cake pans. I recommend using a kitchen scale to ensure the layers are the same thickness. This helps the cakes bake evenly and look more uniform.
8. **Bake:** Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back lightly when touched. Keep a close eye on them, as baking times can vary depending on your oven.
9. **Cool Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting, or the frosting will melt.
10. **Make Buttercream:** While the cakes are cooling, prepare the buttercream frosting. In a large mixing bowl, beat 1 cup (2 sticks) of unsalted butter, softened, until smooth and creamy. Add 4 cups of powdered sugar, one cup at a time, beating well after each addition. The mixture will be very thick at first, but don't worry, it will come together.
11. **Add Milk and Vanilla:** Gradually add 3-4 tablespoons of whole milk and 1 teaspoon of vanilla extract, beating until the frosting is light and fluffy. Adjust the amount of milk to achieve your desired consistency. I sometimes add a pinch of salt to balance the sweetness.
12. **Frost the Cake:** Once the cakes are completely cool, level them using a serrated knife if necessary. Place one layer on a cake stand or serving plate. Spread a generous layer of buttercream frosting over the top. Repeat with the remaining layers, frosting the top and sides of the cake. You can use an off-set spatula or a piping bag to achieve a smooth finish.
13. **Decorate:** Decorate the cake with sprinkles, candles, or any other decorations you like. Get creative and have fun with it!
14. **Chill:** Chill the cake in the refrigerator for at least 30 minutes before serving. This will help the frosting set and make it easier to slice. I sometimes chill it overnight for even better results.
15. **Serve:** Slice and serve! Enjoy every delicious bite of your homemade Vanilla Bean Birthday Party Cake.