#### 2. Mix dry ingredients:

* In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

#### 3. Cream butter and sugar:

* In a large bowl, beat butter and sugar together with a mixer on medium speed until light and fluffy, about 4-5 minutes.

#### 4. Add eggs:

* Add eggs one at a time, beating well after each addition.

#### 5. Combine wet and dry ingredients:

* Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture. Beat just until combined.
* Stir in vanilla extract.

#### 6. Bake:

* Divide batter evenly between prepared pans.
* Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
* Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

#### 7. Make the frosting:

* Beat butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition.
* Add vanilla extract and milk (start with 2 tbsp, add more if needed) until frosting reaches desired consistency.

#### 8. Assemble and frost:

* Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
* Place second cake layer on top and frost the top and sides evenly.

—

## 5. Baking Tips and Tricks for Perfect Results

* **Room temperature ingredients:** Butter, eggs, and buttermilk should be at room temperature for smooth batter.
* **Measure flour properly:** Spoon and level your flour for accuracy — too much flour makes cakes dense.
* **Don’t overmix:** Once flour is added, mix just until combined to keep cake tender.
* **Check oven temperature:** Use an oven thermometer to ensure accurate baking.
* **Cool completely before frosting:** Frosting melts if cake is warm, causing a mess.

—

## 6. Variations and Personal Touches

Though Nana’s cake was always made with classic vanilla buttercream, over time I’ve experimented with other frosting flavors and mix-ins:

* **Chocolate frosting:** Swap vanilla for cocoa powder to create a rich chocolate buttercream.
* **Fruit preserves:** Add a layer of raspberry or strawberry jam between the cake layers for a fruity surprise.
* **Citrus zest:** Add lemon or orange zest to the batter or frosting for brightness.
* **Nut topping:** Toasted pecans or walnuts add delightful crunch when sprinkled on top.

Feel free to make this cake your own, but don’t stray too far from the original — that’s the magic of Nana’s recipe.

—

## 7. Serving Suggestions: How Nana Loved It

Nana loved to serve her cake with a simple dusting of powdered sugar if she was short on time, or with a dollop of freshly whipped cream. She often paired it with a hot cup of tea or coffee, and the cake was the highlight of many afternoon gatherings with friends and family.

This cake also made frequent appearances at birthdays and holidays, often decorated with fresh berries or edible flowers to celebrate the occasion.

—

## 8. Preserving the Tradition: Passing the Recipe Forward

Recipes like Nana’s cake are treasures — and they connect us to our past. I encourage everyone who tries this recipe to not just bake a cake but to share it with loved ones, to create new memories while honoring old ones.

Write the recipe down, share your stories, and maybe add your own tweaks. Passing recipes like this forward keeps traditions alive and reminds us how food is a language of love.

—

## 9. Frequently Asked Questions

**Q: Can I make this cake gluten-free?**
A: Yes, substitute with a gluten-free flour blend designed for baking. Expect slight texture changes.

**Q: How long does the cake stay fresh?**
A: Stored in an airtight container at room temperature, it lasts 2-3 days. Refrigerate for longer storage.

**Q: Can I freeze the cake?**
A: Absolutely. Freeze unfrosted layers wrapped tightly for up to 3 months. Thaw before frosting.

**Q: Can I use a different type of milk?**
A: Buttermilk is preferred for moisture and tang, but you can substitute regular milk with 1 tbsp lemon juice or vinegar added per cup to mimic acidity.

—

## 10. Final Thoughts: Why This Cake Still Means So Much

Nana’s cake is more than just flour, sugar

, butter, and eggs. It’s a symbol of family, heritage, and the simple joys of home baking. It’s a reminder that sometimes, the most meaningful gifts are the ones baked with love and shared generously.

When I bake this cake, I’m not just making dessert. I’m connecting with my Nana, honoring her memory, and keeping her spirit alive. The joy it brings is why this cake was — and always will be — her all-time favorite.

So, if you’re looking for a cake recipe that tastes like love, comfort, and tradition, give Nana’s cake a try. I promise you’ll understand why it’s cherished so deeply.

—

If you’d like, I can also provide printable recipe cards, step-by-step photos, or even a video guide for Nana’s cake. Just say the word!

—

Would you like me to add that recipe card or more personal anecdotes?