Ingredients Jump to Instructions ↓

  1. 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

  2. 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans

  3. 1/2 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1 teaspoon salt

  6. 1 1/2 cups sugar

  7. 2 large eggs

  8. 3 large egg yolks

  9. 2 teaspoons pure vanilla extract

  10. 1 cup low-fat buttermilk

  11. Whipped Frosting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

  4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting . Top with remaining cake; frost top, then sides.


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