Red Meat Allergy Friendly Vanilla Buttermilk Cake
Total time2 hr
Prep time25 min
Cook time35 min
4.9(21)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 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
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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