Vanilla Buttermilk Cake Recipe
The is the perfect old fashioned buttermilk Cake. The cake has a moist, fine crumb and lovely vanilla flavor. It's perfect filled and iced with Old Fashioned American Buttercream. This recipe makes one 3-layer 8" cake or 18 cupcakes.
servings
Ingredients
- 11 ¼ oz cake flour (2 ½ cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- 8 oz vegetable oil (1 cup)
- 4 large eggs
- 8 oz buttermilk (1 cup)
- 1 tablespoon vanilla extract
- 16 oz granulated sugar (2 cups)
Instructions
- Preheat the oven to 350 °F. Line the bottom of three 8"x3" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides). (see note)
- Sift 11 ¼ oz cake flour with 1 teaspoon baking powder, ½ teaspoon table saltand ¼ teaspoon baking soda and set aside.
- Combine 8 oz vegetable oil, 4 large eggs, 8 oz buttermilk, 1 tablespoon vanilla extract and 16 oz granulated sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the flour mixture.
- Divide the batter evenly between the pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool in the pan for 10 minutes before turning out onto a cooling rack.
- Cool completely before filling and icing.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you only have two pans you can bake 1/3 of the batter in one pan and 2/3 of the batter in the other pan. Allow extra time for the thicker cake to bake. Once the cakes have cooled, split the larger cake in 1/2 horizontally for a total of 3 layers.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!