Vanilla Buttermilk Layer Cake

Every home melt needs a skillful vanilla cake in their repertoire. This one is ours. It has a classic vanilla flavor with a hint of tangy buttermilk, information technology bakes up beautifully, and information technology stacks easily. It's too versatile, perfect for birthdays, fancy dinner parties, or a simple summertime cookout.

Cindy Rahe

This vanilla block is my accented favorite for making fancy layer cakes. It bakes upwardly with picayune-to-no dome and has a soft yet sturdy crumb, both of which make it ideal for stacking.

I besides love the flavor of this cake—archetype vanilla with the slight tang of buttermilk. (Past the style, the acid in the buttermilk helps keep the cake tender past inhibiting gluten germination!)

Because the flavor is simple, cake is too incredibly versatile and pairs well with pretty much any frosting or filling combination.

Cindy Rahe
Cindy Rahe

Utilize the Reverse Creaming Method

I use a contrary creaming method for this block, which means the butter is blended into the dry mixture until it becomes sandy in texture, and then the liquid is added to create the batter. This is the reverse of the more conventional method, which involves creaming the butter and sugar together and and so adding the dry mixture and liquid in alternating stages.

Reverse creaming coats the flour with butter, which (along with the buttermilk) helps brand a tender cake with a fine crumb, but that's still dense enough to handle stacking. I also observe that this results in a cake that remains moist and tender even if information technology's broiled ahead and not served for a few days.

Favorite Fillings for Vanilla Layer Cake

  • Lemon Curd
  • Strawberry Jam
  • Meyer Lemon Marmalade

Favorite Frostings for Vanilla Layer Block

  • Swiss Meringue Frosting
  • Foam Cheese Frosting
  • Extra-Rich Chocolate Frosting

If yous would like a cake with super alpine layers, broil the cakes in 3 8x3-inch blistering pans. If using the smaller pan, you lot may need to add together an additional 5 to 8 minutes to the broil fourth dimension.

  • 3 cups (374 g) all-purpose flour

  • two cups (397 yard) granulated saccharide

  • ii teaspoons blistering powder

  • ane/2 teaspoon blistering soda

  • 3/4 teaspoon kosher salt

  • 1 cup (227 yard) unsalted butter, softened

  • 5 large eggs, room temperature

  • i ane/4 cups buttermilk

  • i tablespoon vanilla excerpt

  • 3 9x2-inch baking pans
  • Stand mixer

  1. Heat the oven and prep the pans:

    Preheat the oven to 350°F. Spray 3 9x2-inch baking pans with nonstick spray (or butter and flour) and line the bottoms with parchment rounds.

  2. Mix together the butter and dry ingredients (reverse cream):

    In the basin of a stand mixer, combine the flour, carbohydrate, baking pulverisation, baking soda, and kosher salt on low speed with the paddle attachment (you can as well use a hand mixer).

    Add together the softened butter and mix on medium speed until the butter is incorporated and the mixture becomes sandy in texture, virtually xxx to 45 seconds.

    Cindy Rahe
    Cindy Rahe

  3. Mix in the liquid ingredients:

    Whisk the eggs, buttermilk, and vanilla excerpt together in a large measuring cup. With the mixer on depression speed, add the liquid mixture to the butter-flour mixture in two split additions. Vanquish well after each addition and scrape down the sides and bottom of the bowl. Continue mixing until y'all become a smooth batter.

    Cindy Rahe
    Cindy Rahe

  4. Bake the cakes:

    Divide the batter evenly between the block pans and smooth the tops. Tap the pans against the counters once or twice to force out any large air bubbles.

    Bake on a single rack in the centre of the oven for 20 to 35 minutes -- begin checking at twenty minutes and keep baking until the cakes pull abroad from the sides, the top springs back when touched, and a toothpick inserted in the heart comes out make clean.

    Cindy Rahe

  5. Cool the cakes:

    Set the cakes in the pans on wire racks and cool for xv minutes. Turn the cakes out of the pans and allow to cool completely.

    Cindy Rahe
Diet Facts (per serving)
421 Calories
18g Fatty
59g Carbs
7g Protein
Show Full Nutrition Characterization Hide Total Nutrition Label

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Nutrition Facts
Servings: 12
Amount per serving
Calories 421
% Daily Value*
Total Fatty 18g 23%
Saturated Fatty 10g 52%
Cholesterol 119mg 40%
Sodium 294mg thirteen%
Total Carbohydrate 59g 21%
Dietary Fiber 1g 3%
Total Sugars 35g
Protein 7g
Vitamin C 0mg 1%
Calcium 96mg 7%
Iron 2mg 11%
Potassium 108mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. two,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should exist considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for diet. Garnishes and optional ingredients are not included.