This is a classic yellow buttermilk cake, it is crazy good and super moist. I’ve made it more times than I’ll admit in the past couple weeks because if you found out you would judge me and my baking obsession. (I would like to note that I did not eat but a couple of pieces though, they were birthday cakes and cakes for parties)
Anyway, what have I even said so far? Cake – good. Baking – good. This recipe – good. That pretty much sums it up.
For this recipe you’ll need:
1 cup of margarine, 2 1/2 cups of white sugar, 3 eggs, 2 teaspoons of vanilla extract, 3 1/2 cups of all purpose flour, 2 teaspoons of baking soda,
2 teaspoons of baking powder, 1 teaspoon of salt, and 2 cups of buttermilk.
Preheat your oven to 350 degrees. Cream together the sugar and margarine, beat in the eggs one at a time, add the vanilla and set the mixture aside. In a separate bowl – mix together all of the dry ingredients. Alternate between stirring in the dry mix and the butter milk to your margarine mixture until it’s all well incorporated. Pour the batter into a greased and floured pan and bake for 25-35 minutes.
On a side note, I have recently learned the importance of greasing AND flouring your pans before making cakes, breads, etc. Flour your pans people! It really really makes a difference! That’s all.