I also love the flavor of this cake—classic vanilla with the slight tang of buttermilk. (By the way, the acid in the buttermilk helps keep the cake tender by inhibiting gluten formation!) Because the flavor is simple, cake is also incredibly versatile and pairs well with pretty much any frosting or filling combination.
Use the Reverse Creaming Method
I use a reverse creaming method for this cake, which means the butter is blended into the dry mixture until it becomes sandy in texture, and then the liquid is added to create the batter. This is the opposite of the more conventional method, which involves creaming the butter and sugar together and then adding the dry mixture and liquid in alternating stages. Reverse creaming coats the flour with butter, which (along with the buttermilk) helps make a tender cake with a fine crumb, but that’s still dense enough to handle stacking. I also find that this results in a cake that remains moist and tender even if it’s baked ahead and not served for a few days.
Favorite Fillings for Vanilla Layer Cake
Lemon Curd Strawberry Jam Meyer Lemon Marmalade
Favorite Frostings for Vanilla Layer Cake
Swiss Meringue Frosting Cream Cheese Frosting Extra-Rich Chocolate Frosting
Add the softened butter and mix on medium speed until the butter is incorporated and the mixture becomes sandy in texture, about 30 to 45 seconds. Bake on a single rack in the center of the oven for 20 to 35 minutes – begin checking at 20 minutes and continue baking until the cakes pull away from the sides, the top springs back when touched, and a toothpick inserted in the center comes out clean.
