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1
For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
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2
Sift together the flour, baking powder and salt in a large bowl and set aside.
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3
In an electric mixer, mix the butter and granulated sugar on high speed until fluffy.
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4
Scrape the sides of the bowl and mix for a few more seconds.
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5
Add the eggs one at a time, mixing well after each addition.
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6
Add the vanilla and mix to combine.
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7
Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition.
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8
Scrape the sides of the bowl, then mix 1 final time.
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9
Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes.
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10
Allow to cool for 10 minutes, then turn out to cool completely.
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11
For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
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12
In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes.
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13
Turn off the mixer and add half of the sugar/cocoa mixture.
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14
Turn to low speed and mix to combine.
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15
Add the rest of the mixture and mix again.
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16
Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes.
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17
Thin out with a tablespoon of cream at a time if needed.
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18
Ice the cake with a generous layer in the center and spread all around the sides.
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19
WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!
