One bite of this cake, and you know without a doubt it is homemade. Its tender crumb and old-fashioned flavor will make it a standard in your baking repertoire.

This cake provides the basis for Victorian Maple Cake, Lemon Parfait Cake and Fraisia.

Read more


  • cups (250 grams) sifted cake flour
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (8 ounces) buttermilk, room temperature
  • 1 teaspoon vanilla
  • 6 ounces ( sticks) unsalted butter, room temperature
  • cups (300 grams) granulated sugar

Baking Equipment

Two heavy-gauge straight-sided 8-inch round cake pans


Prepare this cake following each step in Classic Butter Cake, with the following differences:

Sift baking soda with the dry ingredients.

Substitute buttermilk for milk.