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Very versatile, all-occasion cake.
golden
layer cake
Preheat oven to 350°F (180°C). Butter and flour two
9-inch (23 cm) pans. Cut a circle of wax paper or
parchment paper to fit the bottom inside of the pan.
Place the circle inside the pan and butter and flour it
as well.
Sift the flour, baking powder, and salt together in a
mixing bowl and reserve.
Place the butter in the Cuisinart
®
mixing bowl. Insert
the flat 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 incorporated 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 ingredients. 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 (180°C) 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.
500 ml
2 cups cake flour
10 ml
2 teaspoons baking powder
2 ml
½ teaspoon salt
250 g
½ pound unsalted butter,
at room temperature
300 ml
1¼ cups granulated sugar
3 large
eggs
2
large egg yolks
10 ml
2 teaspoons pure vanilla
extract
175 ml
¾ cup buttermilk
Makes two short 9-inch (23 cm) layers
