1- Preheat the oven and make the cake pans: Arrange a rack in the middle of the oven & heat it up to 350 degrees f . Greasing 2 round cake trays (9 inch) with butter . Sprinkling a little flour in each skillet, tilt and shake to distribute them evenly, then press the excess over the sink. You can also wrap the bottom of each skillet with parchment paper for extra security, if desired.
2- Buttercream and sugar: Place butter, granulated sugar and brown sugar in a stand mixer bowl equipped with an attachment beater. Beat on medium-hiigh speed To light & fluffy, for 3 min .
Adding eggs: Adding eggs also beat until they are totally mixed & the mix is creamy also pale yellow.
3- Add the dry ingredients, followed by the milk and vanilla: beat the flour, baking powder and salt on low speed. Add milk and vanilla and beat on low speed for 30 seconds. Speed up also hit about 3min. Scrape sides of bowl with a rubber spatula as wanted .
4- Bake the cake: divide the mixture between the prepared saucepans. Bake until the tops fall slightly when pressed and the cake pulls away from the sides of the pan, for 25 to 30 minutes.
5- Cool the cake: let the molds cool on the wire shelves for at least 15 minutes. Turnning every skillet on rack & sweetly press all over. Lift the pan up a little. If you feel the cake isn’t dripping smoothly, place a slightly damp kitchen towel over the skillet and press again. If needed, let the cakes cool down a little more. If they baked, they must fall straight from pans time they cool down a bit also shrink sides of cake from the pan. Cool totally before garnishing for an 1 h . Meantime, make decorations.
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