I love a good basic cake with buttercream frosting. This buttermilk cake is a basic, moist, home made tasting cake that will keep well in the fridge. It can be frosted with any frosting you like, but I offer a recipe for a buttercream frosting....just plain and simple....and Simply Good!
Prepare (2) 9 inch cake pans, by greasing well, lining the bottoms with parchment or wax paper, greasing the paper, and dusting both the sides and the bottoms of the pans with flour. Tap out excess. Preheat the oven to 350 degrees for a conventional oven or 325 for a convection oven.
Sift the cake flour twice (then measure), and then add the salt, baking powder, and baking soda. Mix well with a fork in a medium bowl and set aside.
Using a stand mixer with the paddle attachment, cream the butter with the sugar on medium speed for 2 minutes. Add the eggs, one at a time, beating 1 minute for each egg. Total beating time is 5 minutes.
Turn the mixer speed to stir speed. Add the flour mix and buttermilk alternately in 3 additions. Start with the flour and end with the buttermilk. Stir in the vanilla.
Divide batter evenly between the two prepared pans and bake 30-33 minutes. The cakes will test with a pick and will have shrunk a bit from the sides. Keep an eye on them, as ovens vary.
Cool cakes in their pans, on a rack, for 20 minutes. Remove from pans, remove paper from the bottoms, and cool completely on a rack.
When the cakes are cooled completely, make the frosting by mixing the frosting ingredients in the stand mixer with a paddle. To achieve the optimum spreading consistency, you may have to add a little more sugar, or a little more milk....but just little bits at a time....frosting is fussy that way.
Place one cake on an attractive cake plate. Spread some frosting on top of it. Place the second cake on top. Frost the sides and top of the cake. Keep covered with a cake dome. Store at room temp up to 12 hours, or keep in fridge and bring to room temp before serving.