This week was Kiryn's birthday, and I had such a fun time making this cake for her! Here's a classic white cake recipe that makes one 9x13 or two 9 inch round cakes.
2 ¾ c. all-purpose flour
1 T. baking powder
¼ t. salt
12 T. (or 1 1/2 sticks, 150 grams) butter, at room temperature
1 ¾ c. granulated sugar
3 eggs, at room temperature
2 t. vanilla extract
1 ¼ c. buttermilk
Preheat an oven to 350˚. Lightly butter the bottoms of two 9 by 2 inch round cake pans and sprinkle with flour. In a bowl, whisk together the flour, baking powder and salt until well blended. Set aside.
In another bowl, using an electric mixer, beat the butter on medium speed until smooth. (If you forgot to set out your butter like I always do, just pop it in the microwave for a minute or two until it just barely starts to melt). Gradually add the granulated sugar and continue beating until well blended and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating with each addition. Divide the batter between the prepared pans and spread it out evenly. Bake until a toothpick inserted into the center of a cake pan comes out clean, 25-30 minutes. Transfer the pans to a wire rack and let cool for 15 minutes. Run a small knife around the inside of each pan to loosen the cakes. Invert onto the rack and lift off the pans. Let the cake layers cool completely before frosting.
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