Layered Butter Cake

Ingredients

2 sticks unsalted butter, room temp (plus more for pans)
3 cups flour (plus more for pans)
1 T baking powder
1/2 t salt
1 1/2 c sugar
4 large eggs
1 T vanilla
3/4 c heavy cream
1/2 c water
Frosting

Directions

Preheat oven 350 degrees. Butter 2 9-in round cake pans and line bottoms with parchment paper. Butter the parchment and dust the pans with flour, tapping out the excess.

Whisk 3 cups flour, baking powder, and salt in a bowl until combined. Beat 2 sticks of butter and the sugar in a large bowl. Beat in eggs and vanilla. (The mixture may look separated at this point.)

Mix 1/2 cup water with the cream in a liquid in a small bowl. Beat the flour mixture into the butter mixture a little at a time. Add in the cream mixture.

Divide batter between prepared pans and bake until cakes are lightly golden on top and centers spring back when pressed (25-30 min). Transfer to racks and let cool 10 min. Run a knife around edges and turn cakes out onto racks to cool completely. Remove parchment and trim tops of cakes with a long, serrated knife to make them level, if desired.

Spread a 1/4 inch layer of frosting on top of one cake. Place second cake on top of that one. Frost entire thing as desired.