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This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it’s a good start on a wedding cake. For other occasions you could make one 9×13 and 12 cupcakes. I’m sure you will like this recipe!
Ingredients
- 1 cup butter
- 2 ½ cups white sugar
- 3 eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups buttermilk
- 3 ¾ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 2 ½ teaspoons baking soda
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
Step 3
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat5g | 26% |
| Cholesterol45mg | 15% |
| Sodium255mg | 11% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber1g | 2% |
| Total Sugars22g | |
| Protein4g | |
| Vitamin C0mg | 2% |
| Calcium57mg | 4% |
| Iron1mg | 6% |
| Potassium71mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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