Servings: 8 pieces
Calories: 320kcal
Cost: $10
Equipment
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Cake pans (9-inch round)
- Wire cooling racks
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Mix until just combined; do not overmix.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
Don't skip the buttermilk; it’s essential for flavor and moisture.
Consider adding a splash of almond extract or orange zest for a different flavor profile.
For decoration, pipe buttercream frosting on top, and use a vintage cake stand for an elegant presentation.
If you're feeling creative, try including seasonal fruits between the layers for a fresh twist.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness. Happy baking! 🎂
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 24g | Vitamin A: 400IU | Calcium: 120mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!