Buttermilk Layer Cake
Vegetable oil for greasing pans
2 1/3 cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
1 teaspoon vanilla
6 ounces butter
1 1/3 cups sugar
1 cup buttermilk
Chocolate Satin Frosting (see recipe).
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.
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.
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.
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. Serves 10 to 12. Adapted from
"Joy of Cooking."