Classic Vanilla Layer Cake (Printer-Friendly Version)
# What You'll Need:
01 -
2 ½ cups cake flour
02 -
½ teaspoon kosher salt
03 -
1 tablespoon baking powder
04 -
¾ cup unsalted butter, room temperature
05 -
1 ¾ cups granulated sugar
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3 large eggs
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2 large egg whites
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1 tablespoon vanilla extract
09 -
¾ cup buttermilk
# Let's Cook!:
01 -
Preheat oven to 350°F. Grease and flour two 9-inch cake pans and line bottoms with parchment paper. Set aside.
02 -
In a bowl, combine cake flour with salt and baking powder. Use a whisk to blend everything together thoroughly. Set aside.
03 -
In a large mixing bowl, beat butter with sugar for 2 minutes, scraping down the sides of the bowl as needed. Add in eggs, egg whites, and vanilla extract. Beat for 2 more minutes until light and fluffy.
04 -
Alternating additions of the dry ingredients with the buttermilk, slowly add each (about 3 additions of each). After the final addition of buttermilk, beat for 1-2 minutes until the batter is smooth and fluffy.
05 -
Pour the batter evenly into prepared cake pans. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Allow cakes to cool in pans for 5 minutes, then carefully remove from pans and cool completely on a wire rack before frosting.
# Recipe Notes:
01 -
You can use baking spray or homemade cake release to grease the pans instead of butter and flour.
02 -
Whisking the dry ingredients helps keep the flour airy and light for a better texture.
03 -
Buttermilk can be substituted with whole milk or an easy buttermilk substitute (1 tablespoon lemon juice or vinegar plus enough milk to make 3/4 cup).
04 -
For best results, bake the cake layers the night before serving. Wrap cooled cake in plastic wrap and assemble/frost the day of serving.
05 -
Level the cakes by using a serrated knife to carefully slice off the domed tops. This creates a sturdier layer cake that won't slide with frosting between the layers.