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Basic Buttermilk Cake Recipe


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     Basic Buttermilk Cake

Category   Desserts - Breads
Sub Category   None

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, at room temperature
2 cups bleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk, at room temperature
1 1/2 tsp. vanilla

Arrange the rack at the middle of the oven and preheat to 350 degrees. Butter cake pans and line the bottoms with parchment paper or wax paper; butter the paper. (If you are making cupcakes, fill cips with paper liners or butter them).
Beat the butter and sugar in a large mixing bowl with an electric mixer for 5 minutes at medium speed until light and fluffy. Beat in the eggs, one at a time. Scrape the bowl and beaters and beat well to incorporate.
Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, ten add vanilla and a third of the buttermilk. Repeat, beginning and ending with a flour mixture and scraping well after each addition.
Pour the batter into the prepared pans and spread to edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack, remove parchment or wax paper and cool completely before frosting.

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