Low Sodium Classic Vanilla Layer Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 ½ tsp baking powder
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup (2 sticks) unsalted butter, softened to room temperature
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 cup whole milk, room temperature

For the buttercream

1 ½ cups (3 sticks) unsalted butter, softened to room temperature
5 cups powdered sugar, sifted
3 tbsp heavy cream
2 tsp pure vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment rounds, then grease the parchment and dust lightly with flour, tapping out any excess.
2
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

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