Arrange the rack at the middle of the oven and preheat to 350 degrees. Butter cake pans and line the bottoms with parchment paper or wax paper; butter the paper. (If you are making cupcakes, fill cips with paper liners or butter them).
Beat the butter and sugar in a large mixing bowl with an electric mixer for 5 minutes at medium speed until light and fluffy. Beat in the eggs, one at a time. Scrape the bowl and beaters and beat well to incorporate.
Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, ten add vanilla and a third of the buttermilk. Repeat, beginning and ending with a flour mixture and scraping well after each addition.
Pour the batter into the prepared pans and spread to edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack, remove parchment or wax paper and cool completely before frosting.
0 Out of 5 from
You can add this Basic Buttermilk Cake recipe to your own private DesktopCookbook.