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Ingredients
1 cup (227 g) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2–4 tablespoons heavy cream or milk
Pinch of salt
Directions
Beat the butter until creamy. Gradually add the powdered sugar, then mix in the vanilla, salt, and cream until the frosting becomes light, fluffy, and easy to spread.
💡 Baking Tips
Always use room-temperature ingredients for the smoothest batter.
Measure flour correctly by spooning it into the measuring cup and leveling it off.
Do not overmix once the flour is added.
Rotate the cake halfway through baking if your oven has hot spots.
Let the cake cool completely before slicing or frosting.
🍓 Delicious Serving Ideas
Dust with powdered sugar for a simple finish.
Frost with vanilla buttercream and decorate with sprinkles.
Layer with whipped cream and fresh strawberries.
Add lemon curd and blueberries for a refreshing twist.
Serve warm with vanilla ice cream.
Drizzle with caramel or chocolate sauce.
Top with fresh berries and mint leaves for an elegant presentation.
🧁 Storage
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week if frosted.
Freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
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