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1
To make the cake, preheat the oven to 350u00b0F. Butter two 8-inch round cake pans or spray them with nonstick spray. Line the bottoms with parchment paper. Dust the pans with flour and tap out the excess.
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2
In a medium bowl whisk the all-purpose flour, cake flour, baking powder, baking soda, and salt.
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3
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition.
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4
Alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour, and beating well after each addition. Add the limoncello, lemon juice, and lemon zest and beat just until incorporated.
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5
Divide the batter between the two pans and bake for 30 minutes, until the cakes are puffed and set and a toothpick inserted into the center comes out clean. Cool the cakes for 10 minutes in the pans, the remove and cool completely on a wire rack.
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6
To make the Campari buttercream, beat the butter and 2 cups of confectioners' sugar in a medium bowl with an electric mixer until smooth and creamy, about 3 minutes. Beat in the milk, limoncello, and Campari. Gradually beat in 1 to 2 more cups of confectioners sugar until the buttercream is thick and creamy.
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7
Place one cake layer on a plate and spread with half of the buttercream. Top with the remaining cake layer and spread with the remaining buttercream.
