Ingredients
- 1 cup (2 sticks) unsalted butter, 70 degrees, plus much more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus much more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon sodium bicarbonate
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2 large eggs
- 3 large egg yolks
- 2 teaspoons pure vanilla flavoring
- 1 cup low-fat buttermilk
- Whipped Frosting
Directions
Preheat oven to 350 levels. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. Inside a medium bowl, whisk flour, baking powder, sodium bicarbonate, and salt.
Inside a large bowl, utilizing an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, individually. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture mix just until combined.
Divide batter between pans smooth tops. Bake until cakes distance themself from sides of pans, 32 to 35 minutes. Let awesome in pans ten minutes. Operate a knife around edges of pans and invert cakes onto a wire rack. Let awesome completely.
Place one cake, bottom side up, on the cake stand. Tuck strips of parchment paper underneath. Utilizing an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake frost top, then sides.
Cook's Notes
Reserve the egg-whites remaining in the cake for that frosting. Without having buttermilk, substitute plain yogurt or sour cream (not fat-free).