Vanilla Buttermilk Layer Cake
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon Kosher salt
1 cup unsalted butter, softened
5 large eggs, room temperature
1 1/4 cups buttermilk
1 tablespoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Spray 3 9x2-inch baking pans with nonstick spray and line the bottoms with parchment rounds.
In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and Kosher salt on low speed with the paddle attachment .
Add the softened butter and mix on medium speed until the butter is incorporated and the mixture becomes sandy in texture, about 30 to 45 seconds.
Whisk the eggs, buttermilk, and vanilla extract together in a large measuring cup. With the mixer on low speed, add the liquid mixture to the butter-flour mixture in two separate additions. Beat well after each addition and scrape down the sides and bottom of the bowl. Continue mixing until you get a smooth batter.
Divide the batter evenly between the cake pans and smooth the tops. Tap the pans against the counters once or twice to force out any large air bubbles.
Bake on a single rack in the center of the oven for 20 to 35 minutes -- begin checking at 20 minutes and continue baking until the cakes pull away from the sides, the top springs back when touched, and a toothpick inserted in the center comes out clean.
Set the cakes in the pans on wire racks and cool for 15 minutes. Turn the cakes out of the pans and allow to cool completely.