This buttermilk cake recipe from Model Bakery cookbook is delicious, and has become my go-to recipe for cake bases. I served one of the cakes bases with a layer of canned fruits.
1 cup unsalted butter softened at room temperature
2 3/4 cups cake flour *
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt1 1/4 cups buttermilk
1 tsp vanilla extract if you are using
1 3/4 cups sugar *I reduced the sugar to 1 1/2 cups
4 eggs at room temperature
*To make cake flour, I remove 2 tbsp flour from 1 cup of all-purpose flour and replace it with 2 tbsp of cornstarch.
Sift the flour, baking powder, baking soda, salt and leave it aside. Mix the vanilla with the buttermilk and leave it aside. Beat the butter using an electric mixer until it is smooth, then add the sugar gradually and beat it till the mixture becomes light in texture. Beat in the eggs one at a time. Add the flour mixture alternating with the buttermilk and beat till the batter is smooth.
Prepare three 8" round cake pans by lightly putting butter on the side, lining it with parchment paper and dusting the inside with flour. Divide the batter evenly into prepared pans, smooth the top and tap the cake pans on the working surface to remove air bubbles. I have placed it in different size pans, the amount of batter put in the pan will double when baked, remember this when choosing the baking pan.
Bake in a 350F preheated oven for 20 to 30 minutes or until a skewer inserted in the middle comes out clean, the time depends on the type of pan used. Let the cake cool in the pan for about 10 minutes before inverting on a rack and peeling the parchment paper. The cake can be stored wrapped in plastic wrap at room temperature for up to 1 day. This soft cake is wonderful for cake bases.
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