Buttermilk Layer Cake

I was searching for a buttermilk layer cake and stumbled across this one from the NY Times, and I love it!  Love it.  This cake is definitely going to be my brand new go to favorite vanilla layer cake recipe.  It is nice and light, and tender, and flavorful, and pretty much just amazing!  I frosted mine with this browned butter chocolate frosting, but you can use whatever frosting you want!  

Buttermilk Layer Cake

2 1/3 cups cake flour (Or sub 2 cups +3 Tbsp all purpose flour and 2 Tbsp cornstarch)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 Tablespoons (1 1/2 sticks) butter, room temperature
1 1/3 cups granulated sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup buttermilk

Preheat the oven to 350F.  Spray 2 9-inch round cake pans with cooking spray. Set aside.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.  

In a large bowl, cream together the butter and sugar until well blended and smooth.  Add the eggs and vanilla, and beat for 2 to 3 minutes, or until fluffy.  Beat in 1/3 of the flour mixture until just combined, followed by half of the buttermilk.  Add another 1/3 of the flour mixture, followed by the remaining buttermilk.  Beat in the remaining flour until just combine.  

Pour the batter evenly into the two prepared pans and smooth the tops.  Place in the preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for 10 to 15 minutes.  Carefully turn the cakes out of the pans and let cool completely on a cooling rack.  Frost with your favorite frosting.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy