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Very versatile, all-occasion cake.
golden
layer cake
Preheat oven to 350°F. Butter and fl our two 9-inch pans.
Cut a circle of wax paper or parchment paper to fi t the
bottom inside of the pan. Place the circle inside the pan
and butter and fl our it as well.
Sift the fl our, baking powder, and salt together in a
mixing bowl and reserve.
Place the butter in the Cuisinart
™
mixing bowl. Insert the
fl at mixing paddle. Turn to speed 2 to cream the butter,
about 30 seconds. Add the sugar with the stand mixer
running on speed 2. Mix until the sugar and butter are
well creamed and light, about 2 minutes. Scrape the
bowl and paddle and mix again for another 30 seconds.
With the stand mixer running on speed 1, add the eggs
and yolks, one at a time, making sure each is incorpo-
rated before adding the next. Mix in the vanilla. Scrape
the bowl and paddle. With the stand mixer running on
speed 1, add the dry ingredients and buttermilk
alternately, beginning and ending with the dry ingredi-
ents. Increase to speed 2 and run for about 20 seconds.
Scrape the bowl completely to make sure all ingredients
are evenly incorporated.
Pour batter evenly into prepared pans.
Bake in preheated 350°F oven for 30 to 35 minutes. The
cakes should be slightly puffed and golden and a cake
tester should come out clean.
Allow to cool on a wire rack. Once cool to the touch,
release cakes from pan and continue to cool completely
on the wire rack before frosting.
2
cups cake fl our
2
teaspoons baking powder
½
teaspoon salt
½
pound unsalted butter,
room
temperature
1¼ cups granulated sugar
3 large
eggs
2
large egg yolks
2
teaspoons pure vanilla extract
¾ cup
buttermilk
Makes two short 9-inch layers
