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.
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.
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 for 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.
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.
- 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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