In the bowl of your mixer fitted with the paddle attachment, beat the butter and a pinch of salt on medium speed until it’s creamy, light, and smooth, about 2 minutes.

Next, add the rest of your ingredients slowly while mixing on low speed for about 30 seconds. Once everything starts to come together, turn the mixer up to high speed and beat for another 2 minutes. The frosting should look fluffy and luscious, just the way it should.

If it seems a bit too soft, don’t worry. Just add a little more powdered sugar until it reaches that perfect spreading consistency.

If your cake layers have domed tops, take a serrated knife and gently level them off. Nice and steady, sweetheart, don’t rush it. Place one layer on your cake stand or serving plate and spread a generous layer of frosting across the top, all the way to the edges.

Then, carefully place the second layer on top. Cover the entire cake with frosting, smoothing it over the top and sides until it’s even and beautiful.

When you’re finished, store your frosted cake covered in the fridge for up to 3 or 4 days.

If you have extra slices, they freeze beautifully, just wrap them well and keep them for up to 2 months.

When you’re ready to enjoy them again, thaw the slices overnight in the fridge.

There you go, my dear. A perfect, elegant cake that looks like it came straight from a bakery, but tastes like home.