Description
Indulgent vanilla buttermilk cake delivers pure comfort in each heavenly slice, promising nostalgic bakery magic. Delicate crumb and rich flavor make this classic dessert an irresistible centerpiece you’ll crave again and again.
Ingredients
Scale
Dry Ingredients:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
Instructions
- Carefully prepare two circular baking vessels by coating interior surfaces with butter and dusting with flour, ensuring complete coverage to prevent potential sticking.
- Create a protective lining for each pan using parchment paper, trimming edges precisely to fit perfectly against metal surfaces.
- Position oven rack centrally and activate temperature control, allowing equipment to warm thoroughly to 350 degrees fahrenheit for optimal baking environment.
- Meticulously sift together dry ingredients, breaking down potential flour clumps and incorporating air to guarantee uniform texture throughout cake mixture.
- In separate mixing vessel, cream butter and sugar until transformation occurs – becoming light, fluffy, and substantially increased in volume, creating foundation for exceptional cake structure.
- Gradually incorporate eggs into butter mixture, blending thoroughly after each addition to maintain smooth, cohesive consistency without risk of separation.
- Alternate adding measured dry ingredient mixture and buttermilk into primary mixture, stirring gently to maintain delicate air pockets essential for achieving tender crumb.
- Introduce vanilla extract, ensuring even distribution throughout batter for consistent aromatic flavor profile.
- Divide prepared batter evenly between prepared pans, smoothing surface with spatula to eliminate potential air pockets and create level cake layers.
- Transfer pans to preheated oven, positioning centrally for consistent heat circulation and even baking.
- Monitor cake’s progress, testing doneness by inserting slender wooden pick into center – emerging clean indicates complete cooking process.
- Remove from oven, allowing cakes to rest momentarily within pans before carefully transferring onto wire cooling surface for complete temperature reduction.
Notes
- Use room temperature ingredients for the most even mixing and best cake texture.
- When measuring flour, spoon it into the measuring cup and level off with a knife to avoid dense, heavy cake.
- Avoid overmixing the batter, which can develop tough gluten and create a dense, chewy cake instead of a tender crumb.
- Let the cake cool completely before frosting to prevent melting and sliding of the icing, ensuring a professional-looking finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 24 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 90 mg