yellow buttermilk cake recipe

By foodiva

Ingredients

• 2 1/4 cups cake flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 stick unsalted butter, room temperature
• 1/2 cup vegetable oil
• 1 3/4 cups sugar
• 1 1/2 tsp pure vanilla extract
• 2 eggs, room temperature
• 1 cup buttermilk
• 8 oz whipped topping
• 1 cup whole milk
• 2 – 3.4 oz boxes instant vanilla pudding
• 1/2 tsp vanilla extract

Details

Servings 8
Preparation time 45mins
Cooking time 75mins
Adapted from everydaydishes.com

Preparation

Step 1

let's do it
Place a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9" round cake pans and set aside.
Sift the flour, salt, soda and baking powder into a medium-sized bowl and set aside.
In a separate large mixing bowl, cream together the butter, vegetable oil, sugar and vanilla. Beat in 1 egg at a time, fully incorporating the first egg before adding the next.
Add approximately ⅓ of the dry ingredients, stir to combine then add ½ of the buttermilk and repeat the process, ending with the final ⅓ of the dry ingredients. Scrape the sides and bottom of the bowl to ensure all ingredients are completely combined.
Divide the batter equally into 2 prepared cake pans. Bake for 25–30 minutes until a toothpick inserted into the center pulls out with just a few moist crumbs attached. Remove the cakes to a cooling rack and allow them to cool for 10–15 minutes before removing the cakes from the pans and cooling completely on the rack.
While the cakes are cooling, combine the whipped topping with the milk and vanilla. Add the instant pudding mix and beat on high speed for about 5 minutes until thick and creamy.
When the cakes have cooled, spread ¾ cup icing on only the top surface of the first cake. Place the second cake on top and cover the entire cake with the remaining icing. Cut the cake into large slices and enjoy!

let's do it