Ingredients
1/2 cup of Land O’ Lakes unsalted butter
2 large eggs
1-1/2 cups Domino granulated white sugar
2 cups cake flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cultured 2% fat buttermilk
Instructions:
Preheat oven to 350 degrees. Place an oven rack in center position.
Prepare two 9-inch cake pans by spraying them with cooking spray (or rubbing them with butter & dusting with flour). Lay in a circle of good-quality wax paper (or parchment) into the bottom of each cake pan, and spray them again with cooking spray. Set them aside.
Make sure the butter and eggs are room temperature before you start!
Using an electric mixer, beat the butter on high-speed for about 3 minutes until it becomes fluffy. Beat the sugar into the creamed butter on high-speed for about 2 minutes until fluffy.
Whisk together the cake flour, baking soda, baking powder and salt, until fully combined.
With the electric mixer on low-speed, add the buttermilk and dry ingredients into the creamed butter-sugar in alternating one-third parts. When the buttermilk and dry ingredients are completely incorporated into the batter, blend the batter on medium-speed for about 1 minute.
Crack the room temperature eggs into a small bowl or cup and thoroughly blend the eggs using a fork. With the electric mixer on low-speed, slowly dribble the egg into the batter and beat on medium-speed for about 1 minute.
Divide the batter evenly into the pans. Place the pans in the pre-heated oven and bake at 350 for about 25 to 30 minutes until the toothpick tester comes out clean.
Cool the cakes in their pans for 10 minutes before turning them out on a rack to cool.
Fill with your favorite filling to make a layered cake, or serve one cake as is, and freeze the other one for later!
