VANILLA NAKED CAKE

Servings | Prep Time | Total Time

INGREDIENTS
Cake
 3 ¾ cups (443 g) sifted all-purpose flour
 2 tsps baking powder Notes:
 ¾ tsp baking soda  DIY buttermilk  1 tbsp white
 1 tsp salt vinegar or lemon juice then
 1 ½ cups (345 g) unsalted butter (room temperature) add enough milk until reaches
 2 cups (400 g) granulated sugar desired amount. Stir and let sit
 5 large eggs (room temperature) for 5 minutes.
 1 tbsp vanilla  All refrigerated ingredients
 1 ¾ cups (420 mL) buttermilk (room temperature) * should be at room
temperature.
Vanilla Buttercream Frosting
 1 ½ cups (345 g) unsalted butter (room temperature)
 5-6 cups (600-720 g) powdered sugar
 5-6 tbsps (75-90 mL) heavy cream (room temperature)
 1 tsp vanilla
 ¼ tsp salt

DIRECTIONS
Cake
1. Preheat oven to 177 degrees Celsius or 350 degrees Fahrenheit.
2. Grease three 9 inch cake pans.
3. Whisk flour, baking powder, baking soda and salt together. Set aside.
4. Fit mixer with paddle or whisk attachment.
5. Beat butter and sugar together on high speed until smooth and creamy (~3 minutes).
6. Add 1 egg at a time on medium high speed.
7. Beat in vanilla.
8. Add dry ingredients in three additions alternating with buttermilk beginning and ending with dry
ingredients with the mixer on low speed. Don’t overmix.
9. Batter should be smooth and slightly thick.
10. Batter should make 3 cake layers with 2 2/3 cups (~620 g) per cake layer.
11. Bake for around 25-26 minutes then allow to cool.
Frosting
 1. Fit mixer with whisk or paddle attachment.
2. Beat butter on medium speed until creamy (~2 minutes).
3. Add 5 ½ cups powdered sugar, 5 tbsps heavy cream, vanilla, and salt on low speed.
4. Increase to high speed and beat for 3 minutes.
5. Add ½ cup more powdered sugar if too thin or 1 tbsp more heavy cream if too thick.
6. Add salt if too sweet.
7. Yields about 4 ½ cups frosting.
8. Refrigerate for 2-3 hours up to 1 day before serving.