Versatile Vanilla Cake - Everyday Food

Submitted by Chef #775963

"I just got this month's Everyday Food mag in the mail, and I am afraid of losing it for fear of not having this recipe! This is the Versatile Vanilla Cake. The recipe can be tweaked to be chocolate or lemon! I am going to post all three independently. They are all called "Versatile (Vanilla, Lemon, Chocolate) Cake - Everyday Food". I have not made this yet, however it sounds AMAZING none the less! There is also a recipe that I posted for the Whipped Frosting that goes along with these cake recipes! You can find the lemon variation on the same recipe."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 1 Cake
• Serves: 12

ingredients

• 1 cup unsalted butter, room temperature
• 2 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 teaspoon salt
• 1 1⁄2 cups sugar
• 2 large eggs
• 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk

directions

1. Preheat oven to 350 degrees. Butter and flour (not using the butter/flour called for in the recipe) two 8x2 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and uttermilk, beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
4. Place one cake bottom side up on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day Once frosted, serve within a few hours.).