cake sa tabi-tabi

For the Buttercream Frosting:

• 1 1/2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 3-4 tablespoons heavy cream

Instructions:

For the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take about 3-5 minutes with an electric mixer.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate Mixing: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. Divide Batter: Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
7. Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
8. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Buttercream Frosting:

1. Beat Butter: In a large bowl, beat the softened butter until creamy and smooth.
2. Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and salt, and continue to beat until well combined.
3. Adjust Consistency: If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency. Beat for an additional 2-3 minutes until light and fluffy.