Ingredients:
- 1 cup unsalted butter, softened (2 sticks)
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups cake flour (or you can use all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, sift together the cake flour (or all-purpose flour), baking powder, baking soda, and salt.
- Alternate additions: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, avoiding overmixing.
- Pour into pans: Divide the batter equally between the prepared cake pans.
- Bake: Place the pans in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool and serve: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely before frosting or serving.
This soft butter cake is versatile and can be enjoyed on its own or paired with your favorite frosting or toppings for a delightful treat!
