Ingredients
Method
- Preheat oven to 350°F (175°C). Prepare 9-inch round pans by greasing and flouring.
- Measure and sift flour, baking powder, baking soda, and salt twice to remove lumps.
- In a stand mixer, cream butter and sugar until light and fluffy at medium speed.
- Add eggs one at a time while mixing on medium speed.
- Alternate adding dry ingredients and buttermilk in three equal parts, folding in vanilla extract last to preserve aeration.
- Pour batter into prepared pans and smooth surface with a spatula. Bake 25–28 minutes or until golden and springy to the touch.
- Cool completely on a wire rack.
- For frosting: Beat 2 sticks softened butter until smooth. Gradually add 2–3 cups powdered sugar, alternating with heavy cream and salt. Add vanilla extract until desired consistency is achieved.
- Apply frosting between cake layers and on the top and sides using a thin spatula for a clean finish.
- Let cake rest 10 minutes before slicing with a thin spatula for cleaner layers.
Nutrition
Notes
Use a digital scale for precise ingredient measurements.
Let batter rest 10 minutes before baking to relax gluten and achieve an even rise.
Test doneness with a toothpick; a few moist crumbs are acceptable at 25 minutes.
Substitute buttermilk with ¾ cup yogurt (not full-fat) for a non-dairy alternative.
For alcohol-free vanilla extract, seek non-alcoholic blends or homemade alternatives.
Store cake in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
Let batter rest 10 minutes before baking to relax gluten and achieve an even rise.
Test doneness with a toothpick; a few moist crumbs are acceptable at 25 minutes.
Substitute buttermilk with ¾ cup yogurt (not full-fat) for a non-dairy alternative.
For alcohol-free vanilla extract, seek non-alcoholic blends or homemade alternatives.
Store cake in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.