A delightful and moist butter cake perfect for any occasion.
Preheat your oven to 350°F and prepare two 9-inch round cake pans by greasing them, lining with parchment paper, and dusting with flour.
Ensure the pans are well-prepared to prevent sticking.
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Sift the dry ingredients for a lighter cake texture.
In a separate bowl, cream the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the egg yolks and vanilla extract to the butter mixture and mix until combined.
Add the yolks one at a time for even mixing.
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
In a clean bowl, beat the egg whites until stiff peaks form.
Ensure the bowl is grease-free for best results.
Gently fold the whipped egg whites into the batter in three additions.
Fold gently to maintain the airiness of the batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans on the counter to release air bubbles.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through for even baking.
Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Run a knife around the edges to loosen the cakes before inverting.
Nutze unsere App für das beste Erlebnis
