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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Used for this on a number 2 cake (moist) and some cupcakes (really watch the cooking time). Ingredients:
1 cup butter, room temperature |
3/4 cup sugar |
2 eggs |
1/2 cup buttermilk |
1/2 tablespoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon vanilla bean paste |
2 cups cake flour |
Directions:
1. Prepare A(6, 8 ), B(4, 6 ) or C(3, 9 ) round cake pans by greasing and flouring - preheat oven to 350 degrees.
2. In the bowl of a mixer fitted with the paddle attachment, cream butter and sugar together.
3. Then add eggs one a time until incorporated, followed by the buttermilk.
4. Add baking powder, soda, salt and vanilla bean paste - stirring to combine.
5. Add cake flour and mix until batter begins to look creamy.
6. Place prepared pans into preheated oven and bake for 20-25 minutes, until tester comes out clean.
7. Remove from oven and let cool for 15 minutes, then invert cakes out onto rack to cool completely.
8. Wrap with plastic wrap and place into refrigerator to chill fully.
9. Remove from refrigerator when you are ready to ice layers together and put on crumb coat.
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