How To Make Vanilla Buttermilk Layer Cake
Buttermilk enhances the taste of vanilla cake while keeping tender, resulting in a buttermilk layer cake that is soft and sturdy.
Serves:
Ingredients
- 3cupsall-purpose flour
- 2cupsgranulated sugar
- 2tspbaking powder
- ½tspBaking Soda
- ¾tspkosher salt
- 1cupunsalted butter,softened
- 5large eggs,room temperature
- 1¼cupsbuttermilk
- 1tbspvanilla extract
Instructions
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Preheat the oven to 350 degrees F. Spray three 9×2-inch baking pans with nonstick spray (or butter and flour) and line the bottoms with parchment rounds.
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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.
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Add the softened butter and mix on medium speed until the butter is incorporated and the mixture becomes sandy in texture for about 30 to 45 seconds.
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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.
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Beat well after each addition and scrape down the sides and bottom of the bowl. Continue mixing until you get a smooth batter.
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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.
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Bake on a single rack in the center of the oven for 20 to 35 minutes.
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Set the cakes in the pans on wire racks and cool for 15 minutes. Turn the cakes out of the pans and allow them to cool completely.
Nutrition
- Calories: 421.89kcal
- Fat: 17.86g
- Saturated Fat: 10.56g
- Trans Fat: 0.63g
- Monounsaturated Fat: 4.83g
- Polyunsaturated Fat: 1.11g
- Carbohydrates: 58.88g
- Fiber: 0.85g
- Sugar: 34.80g
- Protein: 6.85g
- Cholesterol: 119.19mg
- Sodium: 306.72mg
- Calcium: 107.48mg
- Potassium: 107.60mg
- Iron: 1.94mg
- Vitamin A: 166.30µg
- Vitamin C: 0.26mg
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