Classic Vanilla Bean Layer Cake with Creamy Frosting

1Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2In a medium bowl, whisk together the flour, baking powder (2½ teaspoons), and salt (½ teaspoon). Set aside.

3In a large mixing bowl, cream the softened butter and granulated sugar (2 cups) together until light and fluffy, about 3-4 minutes.

4Add the eggs (4 large) one at a time, mixing well after each addition. Then, mix in the vanilla extract and the scraped seeds from the vanilla bean (1).

5Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.

6Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.

7Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

9While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar (4 cups), mixing on low speed until combined.

10Add the heavy cream (1 tablespoon) and vanilla extract, then beat on high speed for 2-3 minutes until the frosting is light and fluffy.

11Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top.

12Add the second cake layer and repeat the frosting process. Place the third layer on top and frost the top and sides of the cake with the remaining frosting.

13Decorate as desired, and slice to serve.