Moist Buttermilk Yellow Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
5 large eggs
2 teaspoons vanilla extract
1 1/4 cup buttermilk
Directions:
Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans and line them with parchment paper.
Sift together the flour, baking powder, and salt and set aside.
Place the butter in a large mixing bowl. Beat on medium-high speed for 3-4 minutes or until light and fluffy. Scrape down the sides of the bowl as needed.
With the mixer running, add the sugar to the butter in 1/4-cup increments, beating well after each addition. Add the eggs one at a time, again beating well after each addition and scraping down the sides of the bowl as needed.
Combine the vanilla and buttermilk.
With the mixer running on low speed, alternately add the flour mixture and buttermilk mixture in small amounts. Beat until the batter is smooth.
Divide the cake batter between the prepared cake pans. Place the pans in the oven and bake at 350 degrees F for 45-50 minutes or until the cake tests done when a toothpick is inserted in the middle.
Remove the cakes from the oven and let them cool in the pans on a wire rack. When cool, remove the cakes from the pans and frost as desired. Store the buttermilk yellow cakes in an airtight container.
The unfrosted cake layers can be wrapped in airtight packaging and frozen for up to 2 months.
Recipe Location: https://www.cdkitchen.com/recipes/recs/29/Moist-Yellow-Cake91674.shtml
Recipe ID: 62547
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