Ingredient
For the Buttermilk Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk (room temperature)
For the Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
To Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-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 together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add the dry ingredients in three parts, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To Make the Buttercream Frosting:
- In a large bowl, beat butter until creamy.
- Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
- Add vanilla, salt, and 2 tbsp cream or milk. Beat until fluffy and smooth. Add more cream if needed for desired consistency.
Assemble:
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Top with the second cake layer and frost the top and sides.
- Decorate as desired. Chill slightly before slicing for cleaner cuts.
Would you like a variation like lemon, chocolate, or berry added to this cake?