Description
A moist and fluffy buttermilk cake topped with rich, creamy buttercream frosting.
Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 2 tablespoons heavy cream (for frosting)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add buttermilk, softened butter, eggs, vanilla extract, and vegetable oil. Beat on medium speed until smooth.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat until light and fluffy.
- Frost the cooled cake layers and serve.
Notes
You can customize the seasonings to taste.