Ingredients
Scale
- FOR THE CAKE:
- 2 cups plus 1 tablespoon (240 grams) cake flour (not self-rising)
- 1 teaspoon baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cups (200 grams) granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup buttermilk
- FOR THE BUTTERCREAM
- 1 cup (2 sticks) butter, softened
- 3 cups powdered sugar
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- Cocoa to taste (optional - for chocolate filling)
Instructions
- FOR THE CAKE
- Preheat oven to 350°F.
- Generously grease or spray two 6-inch round cake pans.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. In another mixing bowl, beat butter and sugar together until pale and fluffy.
- Add vanilla extract and mix well.
- Add eggs 1 at a time, beating well. You may need to scrape down the bowl a few times.
- With mixer on low, beat in buttermilk until just combined (mixture will look curdled).
- Add flour mixture in three batches, mixing lightly until each addition is just incorporated. Do not over-mix.
- Fill each pan halfway with batter, and then whack the pans on the counter a few times to release air bubbles.
- Bake until tops are moist and golden and a toothpick comes out clean, about 30 minutes, but your oven may vary.
- Cool cakes in pans for 15 minutes on a wire rack.
- Remove from pans and continue cooling on racks covered with parchment paper until completely cool.
- FOR THE BUTTERCREAM:
- Combine all ingredients in a large mixing bowl and beat until smooth and creamy. This usually takes just a few minutes.
- You can add small amounts of cream to the frosting until it reaches the consistency that you desire.
- For the chocolate filling, separate some of the frosting and add powdered cocoa a tablespoon at a time, mixing and tasting after each addition until desired flavor is reached.
