Bernice's Bakery Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line bottoms with parchment) and set aside.

Combine dry ingredients

In a medium bowl whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 2.5 tsp baking powder, and 0.75 tsp salt until evenly distributed.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer) beat 1 cup room-temperature unsalted butter on medium speed until smooth and slightly paler, about 2 minutes. Gradually add the dry-mixed sugar and flour mixture? (Note: add sugar gradually if not pre-mixed) — actually, add 2 cups granulated sugar to butter and beat 2–3 minutes until light and fluffy.

Add eggs and vanilla

Add the eggs one at a time, beating well and scraping down the bowl after each addition. Mix in 2 tbs pure vanilla extract on low speed until incorporated.

Alternate flour and milk

With the mixer on low, add the dry ingredients in three additions alternated with the 1 cup room-temperature whole milk in two additions (start and end with dry ingredients). Mix just until combined; do not overmix.

Bake

Divide batter evenly between prepared pans (use a scale for accuracy if desired). Smooth the tops and bake on the center rack for 25–30 minutes or until a toothpick inserted into the center comes out clean and the cakes are golden and spring back when pressed lightly.

Cool layers

Allow cakes to cool in pans for 10 minutes, then run a knife around edges and invert onto wire racks. Remove parchment and cool completely before assembling (at least 1 hour).

Beat butter

In a clean bowl, beat 1.5 cups softened unsalted butter on medium speed until creamy, about 2 minutes.

Add sugar gradually

With mixer on low, add 5 cups sifted confectioners' sugar one cup at a time until incorporated, then increase speed to medium and beat until fluffy. Scrape bowl as needed.

Flavor and thin

Beat in 2 tsp pure vanilla extract and 0.25 tsp salt. Add 4 tbs heavy cream (or whole milk) one tablespoon at a time until the buttercream reaches a smooth, spreadable consistency. If too thin, add a little more sifted sugar; if too stiff, add a little more cream.

Adjust consistency

Beat on high for 30 seconds to aerate and make it lighter for spreading and piping. Taste and adjust salt or vanilla if needed.

Level and layer

If the cake layers have domes, level them with a serrated knife to create even surfaces. Place one layer on a cake plate or turntable. Spread about 3/4 to 1 cup buttercream evenly over the first layer (use more if you add sliced strawberries as filling).

Add optional strawberries

If using, arrange a single layer of sliced strawberries over the buttercream on the first layer, leaving a 1/2-inch border from the edge to prevent juice seepage. Top with the second cake layer and gently press to adhere.

Crumb coat

Apply a thin layer of buttercream (about 1/2 cup) all over the cake to trap crumbs. Chill in the fridge for 15–20 minutes to set the crumb coat.

Final coat and decorate

Apply the remaining buttercream in an even final coat. Smooth with an offset spatula or create swirls. Press toasted sliced almonds around the cake sides if desired and sprinkle a few on top. Dust lightly with 1 tbs powdered sugar before serving for an extra bakery look.

Serve

Allow cake to sit at room temperature 20–30 minutes before slicing for best texture. Slice into 12 standard slices and serve.