Step 2: Add the dry ingredients
In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Add half the flour mixture and half the buttermilk to the wet ingredients, beating on low speed until combined.
Repeat with the remaining flour mixture and buttermilk, beating until just incorporated.
Step 3: Bake the cakes
Divide the batter evenly between two greased 8-inch round cake pans.
Bake the cakes until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Allow the cakes to cool completely to room temperature.
Editor’s Tip: To effectively grease the cake pans, rub butter on the insides of the pans, then dust the insides with flour, tilting the pans so the flour covers all the butter. Turn the pans over a sink and tap them to shake off any excess flour. Place a round piece of parchment in the base of each cake pan. You can buy precut parchment circles or make your own with regular parchment and a pair of scissors.
Step 4: Make the frosting
In a large bowl, use a hand mixer or stand mixer to beat together the cream cheese and butter until soft and fluffy, three to four minutes. Beat in the milk and vanilla extract. Gradually beat in the confectioners’ sugar until smooth.
