Ingredients 2/3 cup butter, softened 1-3/4 cups sugar 2 large eggs, room temperature 1-1/2 teaspoons vanilla extract
CHOCOLATE BUTTERCREAM: 2 cups butter, softened 4 cups confectioners' sugar, sifted 1/2 cup Dutch-processed cocoa, sifted 1-1/2 teaspoons vanilla extract 1/8 teaspoon salt
Directions Preheat oven to 350°. Grease and flour two 9-inch circular pans. Whip butter and sugar in a large bowl for 5-7 minutes until fluffy.
Beat each egg carefully after adding it. Mix in vanilla. In another basin, whisk flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring thoroughly.
Transfer to pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes in pans before transferring to wire racks to finish cooling.
Beat butter till smooth in a large basin for buttercream. Add confectioners' sugar and cocoa gradually until creamy. Add salt and vanilla. Add milk and beat 5 minutes until frothy.