Perfect Yellow Layer Cake
Makes two 8-inch round cakes
Work time: 20 minutes
Total time: 1 hour 5 minutes
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla extract
1. Heat oven to 350 degrees F. Grease two 8-inch round cake pans; line bottom of pans with parchment, grease, and flour, tapping out excess; set aside. Stir together flour, baking powder, baking soda, and salt; set aside.
2. Beat together butter and sugar until light, about 2 minutes. Add eggs one at a time, beating after each until well incorporated. Add vanilla. Scrape down sides of bowl.
3. Add flour mixture and buttermilk alternately in 3 parts, beginning and ending with flour. Divide batter between pans and bake until cake tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 15 minutes. Turn out of pans and cool, top up.
Originally published on LHJ.com, March 2009.