Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 tsp (5g) baking soda
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 ½ cups (360ml) full-fat buttermilk, room temperature
  • 2 tsp (10ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your two 9 inch round pans or a Bundt pan with butter and a dusting of flour to ensure a clean release.
  2. Cream together the softened butter and granulated sugar on medium high speed for 3–4 minutes until the mixture is pale and fluffy. Note: This is where the air is trapped.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
  5. Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk (Flour $\rightarrow$ Buttermilk $\rightarrow$ Flour $\rightarrow$ Buttermilk $\rightarrow$ Flour). Mix on low speed until just combined. Note: Overmixing will make the cake tough.
  6. Divide the batter evenly between your pans.
  7. Bake for 35–40 minutes until a toothpick inserted into the center comes out clean and the edges are slightly pulling away from the pan.
  8. Let the cake cool completely.
  9. Whisk together the powdered sugar, buttermilk, and vanilla extract until smooth.
  10. Drizzle the glaze over the cooled cake for a velvety finish.