Description

A tender, flavorful vanilla cake made with buttermilk for an incredibly moist crumb and classic taste that’s perfect for any celebration or everyday indulgence.

Ingredients

Scale

3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

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Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream softened butter and sugar together for 3-4 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until combined.
5. Alternately add flour mixture and buttermilk to the butter mixture in three additions, beginning and ending with flour. Mix just until combined after each addition.
6. Divide batter evenly between prepared pans and smooth the tops.
7. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
8. Cool in pans for 10-15 minutes, then turn out onto cooling racks to cool completely before frosting.

Notes

Store unfrosted layers wrapped tightly at room temperature for 2 days or refrigerate for up to 5 days. Frosted cake keeps at room temperature for 2-3 days in an airtight container. Can be frozen for up to 3 months when properly wrapped.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 35g
Sodium: 285mg
Fat: 18g
Carbohydrates: 52g
Fiber: 1g
Protein: 6g