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Versatile Vanilla Cake
Reserve the egg whites left over from the cake for the frosting. If you don't have buttermilk, substitute plain yogurt or sour cream (not fat-free).
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
Whipped Frosting (see below)
Preheat oven to 350 degrees. Butter and flour two round 8-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low heat, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, about 32 minutes to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)
Serves 12.
Per serving: 419 calories; 19 g fat (11 g saturated fat; 41 percent calories from fat); 57 g carbohydrates; 133 mg cholesterol; 319 mg sodium; 6 g protein; 1 g fiber.
Chocolate variation
Reduce flour to 2 cups and add 1/2 cup unsweetened cocoa powder. Top frosted cake with shaved dark chocolate.
Lemon variation
Add 1 tablespoon lemon zest to flour mixture. Omit vanilla extract and beat in 2 tablespoons fresh lemon juice with buttermilk.
While cakes are baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add 1 thinly sliced and seeded lemon and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir 1/4 cup fresh lemon juice into syrup. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup.
For frosting, substitute 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
Whipped Frosting
In a heat-proof bowl, set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium heat, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), about 2 minutes to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high heat until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract and beat just until combined. Makes 5 cups. Use immediately.
55 minutes
15 minutes to make
35 minutes to bake
5 minutes to frost
