Vintage Buttermilk Vanilla Cake
Two nine-inch buttery vanilla layers with buttermilk, ready for an optional prepared frosting finish.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup buttermilk room temperature
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Butter and flour for preparing pans
Optional Finish
- 3 cups prepared vanilla buttercream optional
Instructions
Make the Batter
- Preheat to 350°F. Grease two 9-inch round pans, line the bottoms with parchment, and flour the sides.
- Beat butter and sugar on medium for 3–4 minutes until pale and airy. Add eggs one at a time, beating after each, then mix in vanilla.
- Whisk flour, baking powder, baking soda, and salt. Mix into the butter mixture on low in 3 additions, alternating with buttermilk in 2 additions, just until combined.
Bake and Finish
- Divide batter equally between the pans. Bake for 25–30 minutes at 350°F until the tops spring back and a toothpick has no wet batter.
- Leave in the pans for 10 minutes. Unmold onto a cooling rack and peel off the parchment. Cool completely, allowing about 1 more hour.
- If using the optional 3 cups prepared buttercream, spread 1 cup between the layers and 2 cups over the outside. Cut into 12 slices.
Notes
- Refrigerate the frosted cake and follow the frosting’s storage directions; use within 3–4 days.
- Wrap unfrosted layers and freeze for up to 2 months.