Buttermilk Layer Cake
- Total Time
- 1 hour and 20 minutes, plus cooling time
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil for greasing pans
- 2⅓cups cake flour
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 3large eggs
- 1teaspoon vanilla
- 6ounces butter
- 1⅓cups sugar
- 1cup buttermilk
- Chocolate Satin Frosting (see recipe)
Nutritional analysis per serving (12 servings)
323 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 5 grams protein; 205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
- Step 2
Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
- Step 3
Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
- Step 4
To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with the second layer and frost the remainder of the cake.
Private Notes
Comments
Four "simple" steps are great and allow NYT Cooking to categorize this delicious recipe as "easy" but as a dilettante baker, I can say that the nuance of dealing with how the buttermilk batter CURDLES would have been helpful to address by the recipe testers. Especially since I ended up throwing out TWO batches because I thought it was user error. So, note to all my other fellow novices out there: YES, the batter will look super weird and chunked-up buttermilk curds. And YES you can keep going!
Yes, 6 ounces equals 1 1/2 STICKS of butter, or, 12 tablespoons, or, 3/4 cup. Bravo for weighing your ingredients though. I have learned that the butter manufacturers are only obligated to have the whole weight of the package as 1 lb (that is if you're buying a 4 stick package), HOWEVER, they are Not required to ensure that each stick weighs 4 oz! Some can weigh a little more, some can weigh a little less! I'm only providing this level of detail to someone who weighs ingredients like me :
We loved this moist flavorful cake. Served it with apricot jam between layers and put raspberry jam infused whipped cream on the top with fresh strawberries. Perfect.
very sweet batter, but results are delicious!
Made this using 8" pans since I like a thicker cake layer. Worked great. Taste great. Good texture. Weigh measurements: 300g cake flour 170g butter 265g sugar 225g buttermilk Make sure eggs, butter and buttermilk are between 72F and 80F for a smooth batter and best results.
I am an experienced baker. Followed the recipe. I found it to be very dry and crumbly. Maybe I should have made adjustments as was baking at 7000 feet? But have never adjusted recipes for this before. Frosting was good.