Make the Cake:

1. Preheat & Prepare Pans:
   • Preheat oven to 350°F (175°C).
   • Grease and line two 9-inch round cake pans with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar:
   • In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes).
4. Add Eggs & Vanilla:
   • Beat in eggs, one at a time, mixing well after each addition.
   • Stir in vanilla extract.
5. Alternate Dry & Wet Ingredients:
   • Reduce speed to low. Add half of the flour mixture, then mix in milk and sour cream.
   • Add the remaining flour mixture and mix until just combined (don’t overmix).
6. Bake the Cake:
   • Divide batter evenly between prepared cake pans.
   • Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
   • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Buttercream:

7. Whip the Butter:
   • In a large bowl, beat softened butter for 2 minutes until creamy.
8. Add Sugar & Vanilla:
   • Gradually add powdered sugar, beating on low.
   • Stir in vanilla and 2 tablespoons of cream or milk.
   • Beat on high for 2-3 minutes until light and fluffy, adding more cream if needed.

Assemble & Decorate:

9. Frost the Cake:
   • Spread a layer of buttercream over the first cake layer.
   • Place the second layer on top and frost the entire cake.
   • Decorate with sprinkles, fresh fruit, or additional piping as desired.
10. Slice & Enjoy!