Vanilla Butter Cake with Buttermilk
- 4 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (1 lb) Darigold Unsalted Butter, softened
- 3 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups Darigold Buttermilk
- Vanilla Buttercream Frosting (Darigold recipe), prepared
- Dulce de Leche (Darigold recipe), prepared, softened
Preheat oven to 350°F. Butter and flour two 10” cake pans and place a parchment round in the bottom of each cake pan. Sift flour, baking powder, baking soda and salt together and set aside. Cream softened butter and sugar together until light and fluffy. Add eggs one at a time and blend thoroughly. Add the vanilla. Add a third of the flour and alternate with a third of buttermilk, ending with flour. Bake at 350°F for 30 minutes or until golden brown on top and a toothpick inserted into the cake comes out clean. Cool completely on rack; remove from cake pans. Chill the cakes before filling and icing.
Assembling the Cake: Combine 1-1/2 cups (10 ounces) of Buttercream Frosting with 1-1/2 cups (10 ounces) of Dulce de Leche (or to your own personal taste preference) and mix well. Trim the crown of the cake if there is any to make a flat disc of cake. Split the cakes with a serrated knife and place a bottom layer on a presentation board. Spread softened Dulce de Leche on the surface of the first layer of cake. Top with approximately 7 ounces of buttercream flavored with the Dulce de Leche. Repeat this process until there are four layers of cake sandwiched together with three layers of Dulce de Leche buttercream.
Crumb coat the entire cake with a thin layer of vanilla buttercream to fill in all gaps between the layers of cake and to make a completely smooth surface. Chill the cake until the vanilla buttercream is hard. Ice the entire cake with a generous amount of buttercream and smooth.
Decorate the cake as you wish.