This cake is the easiest from scratch cake I make and it tastes delicious. Other than measuring the dry ingredients, it’s every bit as easy to make as a boxed cake mix. It’s a great cake for summer when the days are busy and I don’t want the oven to be running long. I can mix up this cake by hand without hauling out the mixer and have it ready for the oven in the work of a few minutes and it bakes up quickly. It’s delicious on its own, frosted with your favorite buttercream, or with fresh fruit spooned on each layer and topped with whipped cream.
This cake’s texture benefits from the use of buttermilk and cake flour. Due to food allergies, it is difficult to find cake flour at the grocery store that is safe for our family. A few years ago, I discovered that I could easily make my own cake flour substitute using All-purpose flour and cornstarch to deliver the benefits of cake flour without adding allergens. This recipe incorporates that substitution. If you would prefer to use premixed cake flour, simply use 2 full cups of cake flour instead of the All-purpose flour and cornstarch called for in the recipe.
Servings: 29 inch cake layers
Author: Jennifer from 1840 Farm
Ingredients
2cupsAll-purpose flour
½cupcornstarch
1 ½teaspoonbaking soda
¼teaspoonsalt
1stick buttermelted
½cupneutral flavored oil(I use safflower)
1 ½cupgranulated sugar
1Tablespoonvanilla extract
3large eggs
1 ¼cupbuttermilk
Instructions
Position the racks in your oven to the top and bottom third of the oven. Preheat the oven to 350 degrees Fahrenheit.
Prepare two 9 inch cake pans:
While most recipes call for lining cake pans with baking spray and flour, I use my homemade pan release spread and granulated sugar. I prefer the light flavor and pretty appearance that the sugar imparts to the exterior of the cake over the look and taste of the floury film often left behind by a pan coated with flour. You can prepare your cake pans using your preferred method.
Cut a piece of parchment paper to fit inside the bottom of each cake pan. Brush the bottom and sides of each pan with homemade magic pan release spread. Add a piece of parchment paper to the bottom of each pan. Coat the piece of parchment with the pan spread. Add a few tablespoons of granulated sugar (you can use flour if you prefer and tilt the pan to coat all surfaces with the sugar.
Prepare the cake batter:
In a medium bowl, combine the flour, cornstarch, baking soda, and salt. I like to use a dry whisk to combine the dry ingredients, aerate them, and break up any small lumps. If you prefer, you can sift them together and achieve the same result.
In a large bowl, combine the melted butter, oil, and sugar. Mix with the whisk until the mixture is smooth. Add the vanilla extract and the eggs and whisk until smooth. Add the buttermilk, mixing until smooth before adding the dry ingredients and mixing just until they are incorporated and no visible flour remains.
Transfer the batter to the prepared pans, dividing equally among them. Transfer the pans to the preheated oven. Bake for 20 - 25 minutes, rotating halfway through the baking time. The cakes are done when the tops are lightly browned and a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached.
Remove the cakes from the oven to a wire rack to cool. After 10-15 minutes, use an offset spatula or small knife to loosen the cakes from side of the pans. Turn each cake out on to the wire rack to cool.
Finish the cake:
Allow the cakes to cool completely before adding your favorite topping. In the summertime when ripe fruit is abundant, I like to spread homemade jam or syrupy fresh fruit on top of the cake layers and then add a generous dollop of whipped cream or Chantilly cream.