The Best Vanilla Buttermilk Cake

Submitted by sofie-a-toast

"from smittenkitchen.com. 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, food.com would not let me enter a T and tsp measurement on one line. Please add all the baking powder when directed."

 

• Ready In: 36mins
• Ingredients: 10
• Serves: 10-12

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.