📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This step is important so your cake don't stick!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 2 cups of granulated sugar until light and fluffy. Make sure your butter is at room temperature; it makes a big difference.
3. Beat in 4 large eggs, one at a time, then stir in 2 teaspoons of vanilla extract. Don't overmix!
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. This ensures the dry ingredients are evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing the batter, which can result in a tough cake.
6. Divide the batter evenly between the prepared cake pans. Spread the batter evenly using a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes; oven times can vary.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and allows them to cool evenly.
9. While the cakes are cooling, prepare the butterscotch pudding frosting. In a large bowl, beat 1 cup (2 sticks) of unsalted butter until smooth and creamy. Again, room temperature butter is key!
10. Gradually beat in one 3.4-ounce package of butterscotch instant pudding mix until well combined. Make sure there are no lumps!
11. Add 4 cups of powdered sugar, one cup at a time, beating well after each addition. If the frosting is too thick, add milk 1 tablespoon at a time until you reach your desired consistency.
12. Once the cakes are completely cool, level the tops with a serrated knife if necessary. This helps the cake to sit evenly once stacked.
13. Place one cake layer on a serving plate or cake stand. Spread a generous amount of butterscotch pudding frosting over the top.
14. Carefully place the second cake layer on top of the frosting. Frost the entire cake with the remaining butterscotch pudding frosting. Get creative with your frosting!
15. Decorate with sprinkles, chocolate shavings, or any other decorations you like. I'm a big fan of rainbow sprinkles; they just make everything more festive!
16. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This helps the cake slice neatly.