Enough batter to fill 2 8" x 3" pans or 1 10" x 3" pan
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 large eggs
1 cup buttermilk
3 teaspoon vanilla extract
Preheat oven to 325°F. Grease pan(s) using Pan Release.
In a medium bowl, whisk together the eggs and 1/4 cup buttermilk. Stir in vanilla. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup 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 & 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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