Buttermilk Cake Layers

2 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup buttermilk

Butter two 9-inch round cake pans, line the bottoms with parchment paper, and butter the parchment paper.  

Position a rack in the middle of the oven and heat to 350 F.

Stir together the flour, baking soda, and salt in a bowl, mixing well.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light.  Beat in the vanilla, then beat in the eggs one at a time, beating well after each addition.

Reduce the speed to low and beat in one-third of the flour mixture, then half the buttermilk, stopping and scraping down the bowl and beater after each addition.  Beat in another third of the flour, then the remaining buttermilk, stopping and scraping again.  Finally, beat in the remaining flour mixture.

Scrape the bowl well with a large rubber spatula.  Pour the batter into the prepared pans and smooth the tops.

Bake the layers from about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean.  Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.

(If you are going to use the layers on the day you bake them, wrap in plastic and keep at room temperature.  Double-wrap and freeze for longer storage.)

Makes two 9-inch round layers.


From Perfect Cakes by Nick Malgieri