📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Seriously, grease *well*, or you'll be sad later. I like to use baking spray with flour already mixed in for extra insurance.
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups granulated sugar until light and fluffy. This might take a good 5-7 minutes with an electric mixer. Don't rush it!
3. Beat in 3 large eggs, one at a time, making sure each is fully incorporated before adding the next. If the mixture looks curdled, don't panic! Add a tablespoon of flour from the recipe to help it come back together.
4. Stir in 2 teaspoons of pure vanilla extract and 1 teaspoon of good-quality soy sauce (I prefer Kikkoman). Don’t use cheap soy sauce here; the flavor really matters.
5. In a separate bowl, whisk together 3 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Make sure there aren't any clumps of baking powder! Nobody wants a mouthful of that.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 1/4 cups milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; this can lead to a tough cake.
7. Pour the batter into the prepared cake pan and spread evenly. Tap the pan gently on the counter to release any air bubbles.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes – ovens vary!
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Resist the urge to frost it while it’s still warm!
10. While the cake is cooling, prepare the frosting: In a large bowl, beat 1 cup (2 sticks) of unsalted butter, softened, until smooth and creamy.
11. Gradually add 4 cups powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until light and fluffy. This might take another 5-7 minutes. Again, patience is key!
12. Stir in 1/4 cup milk and 1 teaspoon vanilla extract. If the frosting is too thick, add more milk, a teaspoon at a time, until you reach your desired consistency.
13. Once the cake is completely cool, frost it with the vanilla buttercream. Decorate as desired! I love using sprinkles, but you could also add fresh berries or chocolate shavings.
14. For an extra touch, drizzle a *tiny* bit more soy sauce over each slice before serving. It intensifies the vanilla flavor and adds a hint of savory goodness. But seriously, just a tiny bit!