Vanilla cake

For the Cake

5 cups all-purpose flour (600g)

4½ teaspoons baking powder

1½ teaspoons salt

3⅓ cups granulated sugar (666g)

1½ cups unsalted butter, softened (340g)

6 large eggs, room temperature

2 tablespoons vanilla extract

2 cups whole or low-fat buttermilk, room temperature (480mL)

1. Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.

2. In a large bowl, whisk together:

5 cups flour

4½ tsp baking powder

1½ tsp salt

3. In another large bowl, beat:

1½ cups softened butter

3⅓ cups sugar

Until light and fluffy (about 3–5 minutes).

4. Add the 6 eggs one at a time, mixing well after each egg.

5. Mix in 2 tbsp vanilla extract.

6. Add the dry ingredients in 3 parts, alternating with the 2 cups buttermilk:

Start with dry ingredients

Then buttermilk

End with dry ingredients

7. Mix until just combined. Do not overmix.

8. Divide the batter evenly into pans.

9. Bake at 175°C for about:

30–40 minutes for round cake pans

Until a toothpick comes out clean.

10. Let cakes cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.