Buttermilk Cake with Buttercream Frosting
Ingredients:
For the Buttermilk Cake:
2 ½ cups (310g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup (240ml) buttermilk, at room temperature
For the Buttercream Frosting:
1 cup (230g) unsalted butter, softened
4 cups (500g) powdered sugar, sifted
1 ½ tsp vanilla extract
2-4 tbsp heavy cream or milk (adjust for desired consistency)
A pinch of salt
Instructions:
For the Buttermilk Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
Alternate adding the dry ingredients (flour mixture) and the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
For the Buttercream Frosting:
In a large bowl, beat the softened butter using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
Gradually add the powdered sugar, one cup at a time, mixing well between each addition.
Add the vanilla extract, salt, and 2 tablespoons of heavy cream (or milk). Beat until smooth. If the frosting is too thick, add more cream, a tablespoon at a time, until you reach your desired consistency.
If the frosting is too runny, add more powdered sugar to thicken.
Assembling the Cake:
Once the cakes have cooled completely, place one layer of the cake on a serving plate or cake stand.
Spread a layer of frosting over the top of the first cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the buttercream frosting.
You can decorate the cake with sprinkles, edible flowers, or even some extra buttercream piping for a decorative touch.