The Best Vanilla Buttermilk Cake |
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Prep Time: 10 Minutes Cook Time: 26 Minutes |
Ready In: 36 Minutes Servings: 12 |
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from . She says This might be one of the best yellow cakes to come out of my kitchen, and I will certainly be coming back to it to try it in cupcake format soon. Makes one three-layer 9-inch round cake [Equivalent in batter to an 8-inch square; we scaled it up for a 10-inch square/middle tier of the wedding cake] I found it very important to use the parchment paper, otherwise your cake WILL stick (I know from experience). Also, it may look like a mistake, but both baking powder amounts are supposed to be there, would not let me enter a T and tsp measurement on one line. Please add all the baking powder when directed. Ingredients:
3 3/4 cups cake flour |
2 1/2 cups sugar |
1 tablespoon baking powder |
2 3/4 teaspoons baking powder |
1/2 teaspoon salt |
1 1/4 cups unsalted butter, at room temperature |
1 1/4 cups plus 1/3 cup buttermilk |
5 whole eggs |
2 egg yolks |
2 1/2 teaspoons vanilla extract |
Directions:
1. 1. Preheat the oven to 325°F Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. 2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. 3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.
4. 4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
5. 5. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.
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