I’ve noticed something over my last couple of posts. I start with “OK” too much. I’m not going to do that anymore.
No, really. If I do, you’re allowed to give me a verbal slap on the hand. It’s not an attractive writing trait.
Something else I’ve noticed I do too much is eat cake.
But I love cake, and I don’t plan on changing that particular bad habit.
I won’t give a rip if you verbally slap my hand for eating too much cake. I’ll just mumble at you to buzz off as crumbs tumble from my cake-stuffed mouth.
Usually I tend to view magazine recipes as gambles. I don’t really trust them. I’ve tried too many that have turned out as fuel for the garbage disposal, so I was skeptical when I read this article in Better Homes and Gardens magazine that claimed this was the only white cake recipe I would ever need to try. Ever.
They were right.
I love this cake so much I might marry it.
But that would be cheating on my husband, and it’s just sort of weird to be married to a cake.
Who would mow the lawn?
It’s three layers. (Ooh, Impressive!) Its flavor is buttery, and dense, and aromatic. It melts in your mouth and just makes you want more. After every bite. – even the last one, which – if you have another bite, would make that last, formerly ultimate, bite the penultimate bite, and then the bite before that one would then become the antepenultimate bite.
That’s right Dad. I used it.
Look it up folks, new words for today: penultimate and antepenultimate.
Back to the cake. It’s just plain good. Like fantastic good. This is your back-pocket recipe – pull it out to impress your friends, or just to stuff your cake-loving face and dream about marrying that tall, white, three-layer drink of water.
(I have included the cake recipe only, not the frosting – if you need a quick and easy vanilla frosting recipe, check out this Magical Unicorn Buttercream Frosting)
Classic Vanilla Cake
3 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, softened
2 2/3 cups sugar
2 teaspoons pure vanilla extract
2 cups buttermilk
1. Separate eggs and allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Meanwhile, grease three 8x 1 1/2 inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla, beat until well combined. Add egg whites all at once, beat on medium-high for 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Divide batter among prepared pans. (If you do not have three pans, refrigerate remaining batter until ready to use.)
3. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. remove layers from pans. Cool thoroughly on racks.
Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings.
Source: Better Homes and Gardens Magazine, February 2011 issue.