Unleash the magic of baking with this buttermilk layer cake that promises to be the star of any gathering. Its moist layers and rich flavor will have everyone asking for seconds.
Why This Recipe Works
- The buttermilk adds a tangy depth and ensures the cake stays moist for days.
- Layering the cake with frosting creates a beautiful and delicious contrast in textures.
- Using room temperature ingredients guarantees a smooth, evenly baked cake every time.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. This ensures your cakes will release easily after baking.
Mix Dry Ingredients
In a bowl, whisk together 2 1/2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt. This step aerates the flour, leading to a lighter cake.
Cream Butter and Sugar
Using an electric mixer, beat 1 cup butter and 2 cups sugar until light and fluffy, about 5 minutes. This incorporates air, making your cake fluffy.
Add Eggs and Vanilla
Beat in 4 eggs, one at a time, then stir in 1 tsp vanilla. Adding eggs gradually ensures a smooth batter.
Alternate Dry Ingredients and Buttermilk
Add the dry ingredients in three parts, alternating with 1 cup buttermilk, starting and ending with the dry ingredients. This method prevents the batter from curdling.
Bake the Cakes
Divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
Tips and Tricks
For an extra moist cake, brush the layers with simple syrup before frosting. If you’re short on buttermilk, make a substitute by adding 1 tbsp vinegar to 1 cup milk. Always use a serrated knife to level your cake layers for a professional look. To ensure even baking, rotate your pans halfway through the baking time. For a richer flavor, toast your flour before using it in the recipe.
Recipe Variations
- Chocolate Buttermilk Cake: Add 3/4 cup cocoa powder to the dry ingredients.
- Lemon Buttermilk Cake: Add the zest of 2 lemons to the batter and use lemon juice in the frosting.
- Spiced Buttermilk Cake: Mix in 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves with the dry ingredients.
- Berry Buttermilk Cake: Fold 1 cup fresh berries into the batter before baking.
- Coconut Buttermilk Cake: Substitute 1/2 cup buttermilk with coconut milk and sprinkle shredded coconut between layers.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely! This cake stays moist for up to 3 days when stored properly. Just wrap it tightly in plastic wrap or keep it in an airtight container.
What can I use instead of buttermilk? If you’re in a pinch, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
How do I prevent my cake from doming? To avoid a domed top, try lowering your oven temperature by 25°F and baking for a slightly longer time. Also, ensure your baking powder is fresh.
Summary
This buttermilk layer cake is a testament to the power of simple ingredients coming together to create something extraordinary. Perfect for any occasion, it’s sure to impress with its moist texture and rich flavor.
