Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
- Step 4: Gradually add the boiling water to the batter, mixing until smooth. The batter will be thin.
- Step 5: Pour batter evenly into the prepared pans.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, moist slice, gently reheat a piece in the microwave for 10-15 seconds, or until heated through.
- Serve this vanilla cake with fresh berries and a dollop of whipped cream for a delightful summer treat.
- To ensure even baking, rotate the pans halfway through the baking time, preventing over-browning and ensuring a perfectly golden cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American