Ingredients: For the cake: - 1 1/2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 4 large eggs - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 cup whole milk - 1 teaspoon vanilla extract - 1 cup chopped cashews For the frosting: - 1 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 2-4 tablespoons heavy cream or milk - Chopped cashews for garnish Instructions: 1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. 2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. 3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. 4. Gradually add dry ingredients to butter mixture, alternating with milk, beginning and ending with dry ingredients. Beat just until combined. 5. Stir in vanilla extract and chopped cashews. 6. Divide batter evenly between prepared pans and smooth tops. 7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 8. Let cakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely. 9. For frosting, beat butter until creamy. Gradually add powdered sugar, beating until smooth and creamy. Add vanilla extract and heavy cream or milk, beating until frosting reaches desired consistency. 10. Once cakes are completely cool, place one layer on a serving plate and spread with frosting. Top with second layer and frost top and sides of cake.