Description
A moist, fluffy American vanilla layer cake made with buttermilk for tangy balance and cake flour for a tender crumb, topped with rich halal-friendly buttercream.
Ingredients
3¾ cups (433g) cake flour, spooned and leveled
1 tsp salt (for cake)
1/8 tsp salt (for buttercream)
2 tsp baking powder
¾ tsp baking soda
1½ cups (340g) butter, room temperature
2 cups (400g) granulated sugar
3 large eggs, room temperature
2 egg whites, room temperature
1 Tbsp + 1½ tsp vanilla extract
1½ cups (360ml) buttermilk, room temperature
5½ cups (650g) powdered sugar
Instructions
Preheat oven to 350°F (175°C) and butter and flour 9-inch round cake pans.Line with parchment paper.
In a bowl, whisk together cake flour, 1 tsp salt, baking powder, and baking soda
In a stand mixer, cream butter and granulated sugar on medium-high speed until light and fluffy
Add eggs one at a time, mixing well after each addition. Mix in 1 Tbsp vanilla
Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture. Mix in 1½ tsp vanilla
Divide batter evenly between pans. Bake 25-30 minutes until golden and a toothpick comes out clean
Cool layers completely on wire racks. Frost with buttercream between layers and on top
For buttercream: Beat 1½ cups butter and 1/8 tsp salt. Gradually add powdered sugar in batches, mixing until smooth. Add 1½ tsp vanilla and 4-5 tbsp milk to reach desired consistency
Notes
Use room temperature butter and eggs for even mixing.
Layer with parchment paper for uniform baking and straight sides.
Substitute cake flour with gluten-free flour + xanthan gum for gluten-free version
Halal-friendly: No pork, alcohol, or animal byproducts used
- Prep Time: 25
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 500
- Sugar: 50g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg