Fluffy, Moist Homemade Yellow Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 cups Cake flour
  • 1 tsp Salt
  • 3 tsp Vanilla extract, pure
  • 2 cups White sugar

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Buttermilk

Found on divascancook.com

Description

Ingredients

• 1 cup unsalted butter, softened, room temperature (do not microwave)
• 2 cups white sugar
• 2 eggs, separated, room temperature
• 3 teaspoons pure vanilla extract
• 2 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature

Directions

• Preheat oven to 325. F.
• Grease and flour two 9-inch cake pans. Set aside.
• In a large bowl, cream together butter and sugar.
• Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
• In a seperate bowl combine flour, baking powder and salt.
• Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
• Mix until batter is fluffy but be careful not to over mix.
• Beat egg whites until stiff and thick. (holds a nice peak)
• Very gently fold egg whites into batter and mix JUST until incorporated.
• Pour batter into prepared pans and spread into even layers.
• Bake for 30-35 minutes.
• Remove from oven and let cake cool in pans until pans are warm to the touch.
• Carefully remove cakes from pan and place on a cooling rack to finish cooling.
• When cakes are completely cooled frost with chocolate buttercream frosting.