Basic Buttermilk Cake

By nichc

Makes 2 8-inch round or square layers, 2 dozen cupcakes, 1 9X13X2 inch cake, or 10 large muffins.

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk, at room temperature
• 1 1/2 teaspoon vanilla

Preparation

Step 1

Arrange rack in middle of oven and preheat to 350 degrees. Butter cake pans and line bottom with parchment paper; butter the paper. Use liners for cupcakes.

Beat butter and sugar in a large mixing bowl with an electric mixer for 5 minutes at medium speed until light & fluffy. Beat in eggs, one at a time. Scrape bowl & beaters occasionally to ensure all is well incorporated.

Sift the flour with the baking powder and soda. Add a quarter of the flour mixture to the butter-egg mixture, add vanilla and 1/3 of buttermilk. Repeat, beginning and ending with flour mixture. Scrape well after each addition.

Pour batter into prepared pans and spread to edges with spatula. Bake 25-30 minutes or until toothpick in center comes out clean. Cool in pans on rack for 5 minutes. Turn pans onto rack and cool completely before frosting.