This homemade buttermilk cake recipe is also called white velvet cake. It's an easy, from scratch layer cake that's fluffy and moist with a velvety, tender vanilla crumb.
Grease 3 8-inch round cake pans and line the bottoms with a circle of wax paper or parchment. Set aside. (Note - My pans are Wilton with high sides. If you have pans with lower sides you may get 4 layers instead of 3).
Sift together the flour, salt, baking powder and baking soda in a large bowl.
Set flour mixture aside.
Cream butter and sugar until light and fluffy.
Beat in vanilla.
Add dry ingredients in three additions, alternating with the buttermilk, beating well after each addition.
Add egg whites and beat at medium speed for two minutes.
Divide equally between prepared pans.
Bake at 350° for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done ( a wooden pick inserted in the center comes out clean.)
Cool in pans 10 minutes, then turn out and finish cooling on a wire rack.
Fill and frost as desired.
Notes
Storage:You can wrap the unfrosted cake layers in plastic wrap and store for 2 days at room temperature or freeze for up to three months.Once frosted it should be fine at room temperature for up to 5 days - depending on the frosting you use. I've never had one last that long - they usually disappear by day two!Tips:Expert Tip: Make sure everything is at room temperature for best results.
Large eggs were used for the egg whites in this recipe.
I find it best to start creaming butter and sugar with the paddle attachment and then switch to the whisk attachment to finish it off.
It takes about 7 minutes to cream the butter properly.
Using a parchment paper or wax paper round on the bottom of the cake pan allows you to remove the cake easily.
If you accidentally over bake the cake and it seems dry you can brush it with sugar syrup and that will help moisten it. Just bring ½ cup sugar and ½ cup water to a boil and stir constantly until sugar is dissolved -about 2 minutes. Cool completely and brush on 2 tablespoons per layer.