Classic Vanilla Bean Layer Cake with Creamy Frosting

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

2.In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

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

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

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

7.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

8.While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat together the softened butter and powdered sugar until smooth and creamy.

9.Add the vanilla extract and heavy cream to the frosting and mix until well combined and fluffy.

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

11.Add the second cake layer and repeat the frosting process. Top with the third layer and frost the top and sides of the cake evenly with the remaining frosting.

12.Decorate as desired, and serve. Enjoy your Classic Vanilla Bean Layer Cake!