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Vanilla Buttermilk Layer Cake
Vanilla Buttermilk Layer Cake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Deliciously moist and versatile vanilla cake with a touch of tang from buttermilk. Perfect for any occasion, from birthdays to elegant dinners to casual gatherings.
Ingredients:
  • 3 cups (374 grams) all-purpose flour
  • 2 cups (397 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon Kosher salt
  • 1 cup (227 grams) unsalted butter, softened
  • 5 large eggs, room temperature
  • 1 1/4 cups buttermilk
  • 1 tablespoon vanilla extract
Instructions:
  • Preheat the oven to 350°F. Grease three 9x2-inch baking pans and line the bottoms with parchment rounds.
  • Cream the softened butter with the flour, sugar, baking powder, baking soda, and kosher salt in a stand mixer on low speed using the paddle attachment until the mixture turns sandy, about 30 to 45 seconds.
  • Combine the eggs, buttermilk, and vanilla extract in a large measuring cup and whisk together. Slowly add this liquid mixture in two parts to the butter-flour mixture with the mixer on low speed. Beat thoroughly after each addition, ensuring to scrape down the sides and bottom of the bowl. Mix until a smooth batter forms.
  • Prepare and divide the batter evenly between cake pans. Smooth the tops and tap the pans on the counter to remove any air bubbles. Bake on the center oven rack for 20-35 minutes until the cakes pull away from the sides, the tops spring back when touched, and a toothpick inserted into the center comes out clean.
  • Let the cakes rest in the pans on wire racks for 15 minutes before turning them out to cool completely.

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