Directions
- 1Set your oven to 350°F and prep your two 8-inch pans.
- 2Give the sides and bottom of the pans a nice bit of butter and place a circle of parchment paper at the bottom of each pan.
- 3In a bowl, sift 2 1/2 cups or 280g of all-purpose flour, 3/4 tsp of salt and 2 1/4 tsp of baking powder.
- 4Whisk together the dry ingredients.
- 5In a stand mixer, cream 3/4 cup or 170g of room temperature unsalted butter.
- 6Add 1 2/3 cups or 333g of granulated sugar while mixing.
- 7Mix on high for 3 minutes until light and fluffy.
- 8Add 3 large eggs one at a time, letting each incorporate before adding the next.
- 9Add 1 tbsp or 15 ml of vanilla.
- 10Add the dry ingredients and buttermilk in alternating batches, mixing on the lowest speed.
- 11Finish combining the ingredients by hand with a spatula until just combined.
- 12Divide the batter evenly (600g each) into the prepared cake pans and give each a quick tap to remove air bubbles.
- 13Bake at 350°F for about 30 minutes using cake strips for even baking.
- 14Once the cakes have cooled, frost with buttercream frosting and decorate with sprinkles.
Ingredients
- 2.5 cups All-Purpose Flour
- 280 g All-Purpose Flour
- 0.75 tsp Salt
- 2.25 tsp Baking Powder
- 0.75 cup Unsalted Butter
- 170 g Unsalted Butter
- 1.67 cups Granulated Sugar
- 333 g Granulated Sugar
- 3 Large Eggs
- 1 tbsp Vanilla
- 15 ml Vanilla
- 1 cup Buttermilk
- 240 ml Buttermilk
- 600 g Buttercream Frosting
- 0 Sprinkles
Equipment
oven8 inch pansparchment paperkitchen scalesifterwhiskstand mixerrubber spatulacake stripscake platepiping bagoffset spatulacake turntable
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