1) Prep
Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment too.
Pan note: Use pans about 2 inches deep, and do not fill them more than about halfway.
2) Cream butter and sugar
In a large bowl (or stand mixer), beat the softened butter and sugar until pale and fluffy, about 3 to 4 minutes. This step builds the cake’s lift, so give it the time.
3) Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Mix in the vanilla.
If the mixture looks slightly curdled: Add 1 tablespoon of the flour and keep going. It will smooth out once the dry ingredients are added.
4) Add dry ingredients and milk
In a separate bowl, whisk flour, baking powder, and salt. Add to the batter and fold by hand or mix on low just until you stop seeing dry flour. Add the milk and mix briefly to combine. The batter should be soft and drop easily off a spoon. If it feels very thick, add up to 1 more tablespoon milk.
5) Divide and bake
Divide the batter evenly between the pans and smooth the tops.
Bake for 20 to 24 minutes, until the cakes are golden, spring back lightly when touched, and a toothpick comes out clean.
6) Cool completely
Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Do not assemble while warm or the cream will melt and slide around.
Tactile cue: the layers are ready when you feel no warmth on the bottom of the cakes.
Depending on your kitchen, full cooling typically takes 45 to 60 minutes.
7) Whip the cream
Whip the cold heavy cream to soft peaks. Add powdered sugar and vanilla if using, then whip just to medium peaks. You want it spreadable, not stiff and grainy.
8) Assemble
Place one cake layer bottom-side down on a plate or cake stand. Spread the jam over the cake, leaving a small border so it does not squeeze out. Spoon and spread the whipped cream on top of the jam.
Top with the second cake layer, bottom-side up for a flatter top. Dust generously with powdered sugar.
9) Chill and serve
If you want cleaner slices, chill the assembled cake for 15 minutes. Keep chilled until ready to serve if your kitchen is warm.
Slice with a serrated knife using gentle sawing motions. Serve with tea, coffee, or a bowl of berries if you want to lean into the whole cozy tea-time vibe.
