1-First Step: Mix the dry ingredients In a medium bowl, whisk together the flour, baking powder, and salt. This helps the leavening spread evenly through the batter, which gives the cake a lighter texture. Set the bowl aside while you work on the wet ingredients.

2-Second Step: Cream the butter and sugar In a large mixing bowl, beat the 3/4 cup room-temperature butter with the granulated sugar until the mixture looks light and fluffy. This step usually takes about 2 to 3 minutes with a hand mixer or stand mixer. Good creaming adds air, which helps the cake bake up soft and tender.

3-Third Step: Add the eggs and vanilla Beat in the vanilla extract, then add the eggs one at a time. Mix well after each egg so the batter stays smooth. If the mixture looks slightly curdled for a moment, do not worry. It usually comes back together once the dry ingredients and buttermilk are added.

4-Fourth Step: Finish the batter Add the flour mixture and buttermilk to the bowl in alternating additions, beginning and ending with the dry ingredients. This method keeps the batter silky and helps avoid overmixing. Stir just until you no longer see streaks of flour, since too much mixing can make the cake dense.

5-Fifth Step: Bake the cake Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. In most ovens, the cake is done when it springs back lightly when touched in the middle.

6-Sixth Step: Cool completely Set the pan on a wire rack and let the cake cool all the way before frosting. This part matters. If the cake is warm, the buttercream will melt and slide around instead of sitting neatly on top. A fully cooled cake also makes for cleaner slices.

7-Seventh Step: Make the buttercream In a clean bowl, cream the 1 cup of butter with the vanilla and kosher salt until smooth. Gradually add the sifted powdered sugar, mixing on low at first so it does not fly everywhere. Once the sugar is mostly incorporated, pour in the heavy cream and beat until the frosting looks fluffy and spreadable.

8-Eighth Step: Tint and frost Add the neon pink food coloring a little at a time until you reach the shade you want. The recipe works well with about 20 drops of liquid coloring, but you can adjust it or use a few drops of gel color for a stronger pink. Spread the buttercream over the cooled cake in an even layer, then finish with sprinkles for that classic cortadillo look.

9-Ninth Step: Chill and slice Place the frosted cake in the refrigerator for 30 to 45 minutes. Chilling firms up the buttercream and gives the flavors a little time to settle. Once set, cut the cake into squares or rectangles and serve.