Buttermilk Layer Cake with Cream Cheese Frosting

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake for approximately 25–30 minutes, checking from 20 minutes because these layers may be thin. The centre should spring back lightly and a toothpick should come out without wet batter.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract until well combined.
4. Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
5. Decorate the cake as desired. You can add chopped nuts, fruit, or a dusting of powdered sugar.
6. Slice with a clean knife, wiping it between cuts for neat portions.

Mixing and frosting tips

Spoon the flour into the measuring cup and level it without packing. Use softened butter that holds its shape, not melted butter. Once the flour goes in, mix only until no dry streaks remain; prolonged mixing can toughen the crumb. Line the pan bases with baking paper for easier removal.

Use full-fat block cream cheese where available. Spreadable tub products contain different amounts of water and may produce a looser frosting. If the frosting softens while you work, chill it briefly before continuing. Never frost warm cake: the butter will melt and the layers can slide.

Storage and allergens

Cover and refrigerate the frosted cake at 4°C/40°F or colder. For best texture, eat within 3–4 days. Keep it out of refrigeration for no more than two hours, or one hour above 32°C/90°F. Contains wheat, milk and eggs; check optional decorations for nuts and other allergens.