Low Sodium Vanilla Buttermilk Cake

Total time2 hr

Prep time25 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 tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs, room temperature
2 tsp pure vanilla extract
1 cup low-fat buttermilk, room temperature

For the frosting

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
3 tbsp low-fat milk
1 ½ tsp pure vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.

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