fluffy vanilla buttermilk six-layer cake

oh yeah! a six layer cake with rich chocolate frosting just for you.

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this cake is so fluffy and soft, and moist – pretty much the best white cake i’ve made to date!

i used a different mixing method this time: all dry ingredients in a bowl and then add the wet ingredients, which allows for a softer texture, small-crumb, and stable cake… i’ve seen this method at america’s test kitchen, the cake bible, sweetapolita, and more. i added some egg yolks as well as buttermilk for more moisture, which in white cake is important since you know it dries out easily.

this vanilla cake with a not-too-sweet chocolate frosting is perfect for a birthday or any other party you have coming up.

enjoy!

add butter one piece at a time and beat until a coarse mixture forms.

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add milk and vanilla mixture following with the eggs!

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weigh your pans to make sure you’re distributing the cake batter evenly.

IMG_0378sift powdered sugar with cocoa powder after creaming the butter for the frosting.

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add a little bit of frosting to the plate, cake platter or cake board so the cake stays put and doesn’t slide around.

IMG_0388proceed to add 1/2 cup of frosting on each layer.

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spread evenly without getting to close to the edge.

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crumb coat the cake!

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and cover crumb coat with more frosting.

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all ready to be inhaled eaten.

vanilla buttermilk six-layer cake with chocolate frosting by the baking cup

vanilla buttermilk six-layer cake with chocolate frosting by the baking cup

vanilla buttermilk six-layer cake with chocolate frosting by the baking cup

vanilla buttermilk six-layer cake with chocolate frosting by the baking cup

vanilla buttermilk six-layer cake with chocolate frosting by the baking cup

vanilla buttermilk six-layer cake with chocolate frosting by the baking cup

fluffy vanilla buttermilk six-layer cake

ingredients:
2 and 1/2 cups cake flour, sifted
3 teaspoons baking powder
1 teaspoon sea salt
12 tablespoons unsalted butter, cut in 1/2 tablespoon pieces {still cold to the touch; sitting on kitchen counter for 10 minutes approximately}
1 and 1/2 cups white granulated sugar
1 tablespoon vanilla extract
1 cup buttermilk, room temperature {sitting on kitchen counter for 30 to 50 minutes approximately}
4 large egg whites + 2 large egg yolks, room temperature {sitting on kitchen counter for 30 to 50 minutes approximately}

directions:

  1. preheat oven to 350F. butter three 6-inch pans or two 8-inch pans throughout. line the bottoms with parchment paper. butter and lightly flour sides and bottoms. set aside.
  2. whisk buttermilk and vanilla together in a large measuring cup.
  3. with a fork, whisk the egg yolks and egg whites in another large measuring cup until combined.
  4. sift flour, baking powder and sea salt in the bowl of a stand mixer fitted with the paddle attachment. beat for 1 minute at the slowest speed possible.
  5. add butter to flour mixture, one piece at a time, making sure butter is almost incorporated before the addition of the next piece. once all the butter is in the bowl, beat  at slow speed {#1 in a kitchenaid} for 1 minute until a course mixture forms.
  6. add buttermilk mixture in a steady form and beat on speed #5 for 2 minutes or until creamy and fluffy.
  7. finish batter by incorporating the egg mixture in a steady form to the batter over slow speed. mix for 30 seconds on medium speed to incorporate all ingredients.
  8. divide batter among prepared pans. if you have a scale, you can weigh each pan at 12.7 oz {that’s including the weight of the pan}.
  9. bake for 25 minutes {6-inch pan} or 20 minutes {8-inch pan} or until an inserted toothpick comes out with a few crumbs.
  10. let cakes cool for 5 to 10 min in the pan on a wire rack. take cakes out and let them cool completely on the cooling rack, about 1 hour.

chocolate frosting ingredients:
4 sticks unsalted butter, room temperature but still cold to the touch
2 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon sea salt
2 teaspoons vanilla extract
1 cup semisweet chocolate chips, melted and cooled

directions:

  1. cream butter for 2 1/2 minutes over medium speed {setting #5 in a kitchenaid} with the whisk attachment of a stand mixer. once done creaming mix for 20 more seconds at high speed.
  2. stop mixer. add sugar and cocoa powder through a mesh strainer and beat at the lowest speed setting possible for 1 to 2 minutes until combined. while mixing add vanilla and salt and mix for one more minute. scrape the bottom and sides of the bowl and add melted chocolate.
  3. increase speed to setting #6 or medium high and beat for 3 more minutes until fluffy and creamy. make sure to scrape the bowl and beat on high to mix all ingredients together if necessary.

to assemble the cake:

  1. cut all layers in half with a serrated knife and make sure to also cut any domes that formed while baking – you want it as straight as possible.
  2. place a little of frosting in the middle of a plate, cake stand or cake board wrapped in tin foil paper and set first layer with top side up. this is to prevent the cake moves while working on it. add 1/2 cup of frosting and spread with an offset spatula. place another cake layer with top side up. continue to add frosting and cake layers until you get to the top layer, which you’ll want this time down side facing up {no crumbs side, the bottom side of a layer cake up so it’s more straight}.
  3. crumb coat your cake with a thin layer of frosting and the help of a medium offset spatula. this layer doesn’t have to be perfect. place cake in the fridge for about 20 to 30 minutes to help it set.
  4. coat cake the remainder of the frosting until smooth.
  5. serve immediately or store at room temperature in an airtight container for up to 2 days.

vanilla buttermilk six-layer cake with chocolate frosting by the baking cup

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Comments:

  1. OMG!!!…get in my belly!!

  2. Girl, I’ve been dreaming about this cake ever since I saw your instagram photo. In fact, I’ve been creeping your blog, (im)patiently waiting for you to post this. This is the king of all cakes. WOW is the only word that keeps coming to mind. If I tried a cake with al those layers, I know it’d be a hot mess. Fantastic job!

  3. nancy gurney says:

    This cake looks delicious!! It may be the next cake I bake since you have inspired me.

  4. Looks delicious.

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