This is a sensational butter cake, tender and light as a feather, with the complex flavor that only buttermilk seems to impart. Fill and frost with any chocolate frosting or Cream Cheese Frosting.
Have all ingredients at room temperature, 68┬░ to 70┬░F. Preheat the oven to 350┬░F. Grease and flour two 9 x 2-inch or 8 x 2-inch round pans or line the bottoms with wax or parchment paper.
Sift together:
2 1/3 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
In a large bowl, beat until creamy, about 30 seconds:
12 tablespoons unsalted butter
Gradually add and beat on high speed until lightened in color and texture, 2 to 4 minutes:
1 1/3 cups sugar
Whisk together, then gradually beat in, taking about 2 minutes:
3 large eggs
1 teaspoon vanilla
Add the flour mixture in 3 parts, alternating with, in 2 parts:
1 cup buttermilk
beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Divide the batter between the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in 9-inch pans, 30 to 35 minutes in 8-inch pans. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pans. Invert the cake and peel off the paper liners, if using. Let cool right side up on the rack.
