Autumn Vanilla Cake with Vanilla Buttercream

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below are the ingredients you need for this recipe.
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Vanilla Cake With Vanilla Buttercream
Yield: 24 cupcakes. or 3 layer 9 inch cake

Cake:
2 1/2 Cup All-purpose Flour
2 Cups Granulated Sugar
1/2 Cup Vegetable Oil
3 Eggs
1 Tbsp Vanilla Extract
1/2 Cup Sour Cream
3 Tsp Baking Powder
1 Tsp Salt
1 1/4 Cup Buttermilk

Buttercream:
1 1/2 Cup Butter, Room temperature
5-6 Cups Powdered Sugar
1 Tbsp Vanilla Extract
2 1/2 Tbsp Heavy Cream
Pinch of salt

Set your oven to 350°F
In the large bowl of a stand mixer beat together your granulated sugar, vegetable oil, eggs, and vanilla until light in color. Once completely mixed add your sour cream.
In a separate bowl mix all-purpose flour, baking powder, and salt together. When mixed add half your dry ingredients to the stand mixer and half of your buttermilk. Once combined add the rest of your dry ingredients and buttermilk and continue mixing until combined.
Scoop your batter evenly between cake pans.
Bake the cakes until toothpick ready.20 to 25 minutes
When your cakes are cool to the touch take them out of the pans and allow to cool completely on a wire rack.
Make or buy a simple syrup. You can make it by adding equal parts granulated sugar and water to a saucepan and boil until you can no longer see the sugar.
level your cakes with a knife then use your simple syrup over the cake. Wrap in plastic wrap and put into the freezer until the next day. I do this to make sure the cakes wont crumble or break apart while I try to crumb coat.
The next day mix together your buttercream. Putting your butter into the bowl of a stand mixer and beat until fluffy. Add your vanilla, heavy cream, and salt. Scrap down the sides of the bowl and add your powdered sugar 1 cup at a time to prevent the powdered sugar from getting everywhere. Beat until your buttercream is completely white and thick.
On a cake turntable place a cake board down and put a dollop of buttercream in the middle. This is for stability of your cake while you turn. Taking your cakes from the freezer. Remove from the plastic wrap and place 1 cake on the cake board with the buttercream. Place buttercream in a pastry bag and pipe a 1/2 thick boarder around the top of the cake. You can put a filling in the middle like a jam or fresh fruit or just fill the rest of the middle with buttercream. With an offset spatula go around the top of the buttercream until even. Then place your next layer of cake on top and repeat the process. Place your last cake layer on top. Using your buttercream in the pastry bag go around the sides of the cake then using a bench scraper or a spatula spread the icing evenly around the edge making sure there are no hole gaps between the cake layers. You will still see some of the cake, we are just doing a crumb coat. Place buttercream on top and using an offset spatula spread evenly. Place your cake in the freezer for about 30 minutes just to get that layer to harden.
Once your cake is ready, take it out of the freezer and place back on the turntable. Using more buttercream in a pastry bag, pipe around the cake going all the way around from the bottom to the top. Using a bench scraper or a spatula place it against the cake and turn the turntable with your other hand. letting the table do the work scrap off any excess buttercream. Keep going around until even. Using an offset spatula on the top of the cake, hold at an angle and turn the turntable. Making the top of the cake even.
Decorate your cake however you'd like from this point, adding more buttercream on top or on the edges. Use inspiration from other cakes if desired.
Enjoy your cake!