Rose-Frosted Yellow Cake

Instructions

1. Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
2. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. Add flour mixture in three batches, alternating with buttermilk, starting and ending with flour. Mix until each addition is just incorporated.
3. Spread batter evenly in cake pans, then tap or drop pan on counter to eliminate air bubbles.
4. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

For the Frosting:

1. Cream butter until smooth and creamy. Add 6 cups of the powdered sugar an mix until thick and dry. Add vanilla extract and gradually add the milk, one tablespoon at a time. Add the remaining powdered sugar and any additional milk as needed until mixture is thick, creamy and slightly stiff.
2. Frost cake as desired. For rose frosting- check out the tutorial from I am Baker