1-Getting started with this buttermilk birthday cake begins with preheating your oven to 350°F (175°C), which sets the stage for even baking. Coat two 6-inch cake pans or one 9-inch pan with nonstick spray or butter, and line the bottom with parchment paper to ensure the cake releases easily. Measure out all your ingredients ahead to make the process smooth and fun.

2-In a large bowl, whisk together the flour, salt, baking soda, baking powder, and sugar until well mixed. Add the oil, eggs, buttermilk, and vanilla extract, then stir everything just until combined don’t overdo it to keep the cake light. Divide the batter evenly into your prepared pans and pop them into the oven.

3-Bake for 25 to 30 minutes, checking with a toothpick to see if it comes out clean from the center. Once done, let the cakes cool in the pans for 15 minutes before moving them to a rack to cool completely. For the frosting, beat the cream cheese and sugar until fluffy, then add the heavy cream, sea salt, and vanilla extract, beating until thick and creamy.

4-To put it all together, slice each cake layer in half horizontally and stack them with frosting in between, covering the sides and top as you go. Finish with sprinkles if you like, and remember this works great for cupcakes too just fill liners halfway and bake for 18 to 20 minutes. The cake freezes well without frosting, so it’s easy to make ahead.