Have you ever needed a delicious layer cake for a birthday that hardly ever flop? In the May 2009 issue of Everyday Food magazine I found such a cake. It has been a wonderful find and I've made it many times. Click here for the original recipe. Below is the recipe with my adaptions added in.
Basic Vanilla Layer Cake
- 2 sticks 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
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk*
- Preheat oven to 350 degrees. Spray two 9-by-2-inch cake pans.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs, one at a time. Beat in vanilla.
- Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Spin cakes around on the counter until the batter starts to come up the sides.
- Bake until cakes pull away from sides of pans, 27 to 31 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
- 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 icing. Top with remaining cake; frost top, then sides.
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Below are some variations of this cake that I have also made:
I hope you enjoy this recipe as much as I do!