Aunty Ruth's Buttermilk Layer Cake
Desserts
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Ingredients
- 2 1/3 cups sifted cake flour
- 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter
- 1/3 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
Directions
- Have all ingredients at room temperature, 68° to 70°F.
- Preheat the oven to 350°F. Grease and flour two 9 x 2 inch or 8 x 2-inch, or three 6 inch round pans or line the bottoms with wax or parchment paper.
- Sift together 2 1/3 cups sifted cake flour, 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1⁄4 teaspoon salt.
- In a large bowl, beat until creamy about 30 seconds- 12 tablespoons (1½ sticks) unsalted butter. Gradually add 1 1/3 cups sugar and beat on high speed until lightened in color and texture, 2 to 4 minutes: Whisk together then gradually beat in 3 large eggs and1 teaspoon vanilla for about 2 minutes.
- Add the flour mixture in 3 parts, alternating with, in 2 parts- 1 cup buttermilk (beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary).
- Divide the batter between the pans and spread evenly. Bake until a toothpick inserted into the center
- comes out clean, 25 to 30 minutes in 9-inch pans, 30 to 35 minutes in 8-inch pans, 40-45 minutes in three 6 inch pans. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pans. Invert the cake and peel off the paper liners, if using. Let cool right side up on the rack.
- Frost with your favorite icing.
Notes
- Best vanilla cake recipe passed down from Gramma Pepper’s Aunty Ruth.
