Source:
Cookbook Sampler
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2 1/2 cups plus 2 tablespoons cake flour
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1 tablespoon baking powder
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3/4 teaspoon salt
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1 cup (2 sticks) unsalted butter, at room temperature
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2 cups sugar
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6 egg yolks, at room temperature, lightly beaten
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2 eggs, at room temperature, lightly beaten
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2 teaspoons vanilla extract
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1 cup buttermilk, at room temperature
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frosting
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Position racks so that the cake layers will bake in the middle of an oven and preheat the oven to 350F. Grease and line two 9-inch round cake pans. Set aside.
Place the flour, baking powder, and salt together in a strainer or sifter and sift into a bowl. Repeat the process two more times. Whisk to mix well and set aside.
In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl in the center. Continue beating at medium speed until very light and fluffy, about 5 minutes. Slowly drizzle in the egg yolks and eggs and beat well; stop at least once to scrape the sides of the bowl. Add the vanilla and blend well.
Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, then half of the buttermilk, scraping the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk mixture, and finally the remaining flour mixture.
Divide the batter evenly between the prepared pans and smooth the surfaces with a rubber spatula. Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of each layer comes out clean, about 30 minutes.
Remove the pans to a wire rack to cool for 5 to 10 minutes, then turn the layers out onto the rack to cool completely.
Prepare your favorite filling and/or frosting and fill and frost the cake.
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