Buttermilk White Layer Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, at room temperature
• 2 tablespoons buttermilk
• 3/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 2 tablespoons heavy cream
• 2 tablespoons butter, melted
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F. 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 bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined.
4. In a small bowl, stir together the buttermilk, oil, and almond extract. Add the buttermilk mixture to the butter mixture and beat until combined. Add the dry ingredients and beat until just combined.
5. Divide the batter between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then remove to a wire rack to cool completely before frosting.
6. In a medium bowl, beat together the heavy cream, melted butter, confectioners' sugar, and vanilla until smooth. Spread the frosting over the top of one of the cake layers, then top with the other layer. Frost the top and sides of the cake.

Interesting Facts

• Buttermilk is a type of fermented milk that adds a unique flavor to baked goods.
• This cake can be made ahead of time and frozen for up to two months.
• You can use any type of frosting on this cake, from traditional buttercream to cream cheese frosting.