2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
1 cup butter or margarine, room temperature
2 cups granulated sugar
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
4 whole eggs or 5 egg whites
1 cup buttermilk
3 teaspoons vanilla extract
Preheat oven to 325°F. Grease pan(s) using Pan Release.
In a medium bowl, mix eggs and 1/4 cup buttermilk together using a whisk. Add vanilla. In a large mixing bowl combine the remaining dry ingredients and blend on low speed for 30 seconds. Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes. Add the egg and buttermilk mixture in three additions, beating 20 seconds after each addition. Scrape bowl and beat 15 seconds more.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
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