Ingredients:

  • 2 ¼ cups (270 g) All-purpose flour (plain flour), spooned, leveled, and sifted
  • 1 ½ cups (300 g) Granulated Sugar (caster sugar)
  • 1 Tbsp (15 g) Baking Powder
  • ½ tsp (3 g) Fine Sea Salt
  • 1 cup (2 sticks / 225 g) Unsalted Butter, softened to room temperature
  • 4 Large Eggs (3 whole eggs + 1 extra yolk), room temperature essential
  • 1 ½ tsp (7.5 ml) Pure Vanilla Extract
  • 1 cup (240 ml) Buttermilk (or whole milk), room temperature essential

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake tins, then line the bottom of each with a circle of parchment paper.
  2. In a medium bowl, whisk or sift together the flour, baking powder, and salt. Set aside. In a separate jug, gently whisk the room-temperature buttermilk and vanilla extract. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat the softened butter until smooth. Gradually add the granulated sugar and beat on medium-high speed for 5 to 7 minutes until the mixture is very pale and fluffy (the 'creaming method' is key here).
  4. Reduce the mixer speed to low. Add the eggs and extra yolk one at a time, allowing each to fully incorporate before adding the next. Stop and scrape down the sides of the bowl frequently.
  5. With the mixer on the lowest speed, gently add the dry ingredients and the buttermilk mixture in three alternating additions, beginning and ending with the flour mixture (1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, remaining flour).
  6. Stop the mixer immediately when the last streaks of flour disappear. Use a rubber spatula to give the batter one final, gentle fold to ensure nothing is sticking to the bottom. Do not overmix.
  7. Divide the batter evenly between the two prepared tins and tap gently on the counter to release air bubbles.
  8. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean and the edges pull away slightly from the pan.
  9. Let the cakes cool in their tins on a wire rack for 10 minutes. Then, gently invert them onto the wire rack, peel off the parchment paper, and allow them to cool completely before frosting.