1/2 Cup Unsalted Butter
1 Cup Sugar
2 Large Eggs
2 Cups Unbleached Cake Flour
3 teaspoons Baking Powder
1 teaspoon Sea Salt
1¼ Cup Buttermilk
2 teaspoons Rodelle Reserve Vanilla
1½ Cups Unsalted Butter - softened
6 Cups Powdered Sugar
1 teaspoon Rodelle Reserve Vanilla
2 teaspoons Buttermilk
How to make it:
Preheat oven to 375°F
Cream butter and sugar. Add eggs.
Mix flour, baking powder and salt.
Gradually add dry ingredients to wet while alternately adding buttermilk.
Mix in vanilla.
Divide batter between 2 (8") round cake pans that have been generously greased with butter or shortening.
Bake 25 minutes or until edges are light golden brown.
Allow cakes to cool in pans for 10 minutes. Transfer cakes to cooling racks. Allow to cool completely before frosting.
In a stand mixer fitted with the whisk attachment, whip the butter for 1 minute.
Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition. Mix for 30 seconds between each sugar addition.
Add vanilla and buttermilk.
Mix on medium/high speed for 4-5 minutes. Frosting will be light and creamy.
Chill in the refrigerator for 30 minutes before frosting your cake. Whip once more before frosting cake.