INGREDENT
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Cream Filling:
- 1 cup heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Frosting (optional):
- 1 ½ cups whipped cream or buttercream frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by vanilla.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the cream filling: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Place one cake layer on a serving plate, spread cream filling evenly over the top, then place the second cake layer over it.
- Frost with whipped cream or buttercream if desired.
- Chill for at least 1 hour before slicing for cleaner cuts.
If you want, I can also give you a version with a custard-style cream filling so it tastes like a bakery cake. Would you like me to make that next?