Description
A tender, moist, and perfectly sweet vanilla buttermilk cake topped with a fluffy and rich vanilla buttercream frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- For Frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
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, cream together the 1/2 cup butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Combine flour, baking powder, and salt in a separate bowl. Add to the creamed mixture alternately with the buttermilk, mixing until just incorporated.
- Pour batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For frosting, beat 1 cup butter until smooth. Gradually add powdered sugar, then vanilla and cream. Beat until light and fluffy. Frost the cooled cake layers.
Notes
You can customize the seasonings to taste.