Vanilla layer cake with blackberry buttercream - perfect for birhtdays and celebrations | Supergolden Bakes
Make the sugar syrup: Put 100g each of sugar and water in a saucepan. Stir together and gradually bring to a simmer over medium heat. Take off the heat as soon as small bubbles appear on the surface. Add 1 tablespoon of vanilla paste and cool completely before using. The syrup will keep up to a month in the fridge. Use it to brush over cakes to keep the sponge moist.
Make the cake in a stand mixer: add the dry ingredients and mix briefly with the paddle attachment. Add the butter and mix until the batter resembles sand.
Mix in the eggs, scraping the bowl as needed, and finally beat in the milk until batter is smooth.