Ingredients:

  • 2 ½ cups (300g) all-purpose flour, spooned and leveled, plus more for dusting the pan
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened, plus more for greasing the pan
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (300ml) buttermilk, at room temperature
  • 1 cup (2 sticks, 226g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • 3-4 tablespoons milk or cream (for frosting)
  • Pinch of salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the baking pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in eggs and egg yolks one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake cools, make the frosting. Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, alternating with the milk or cream, until desired consistency is achieved. Stir in vanilla extract and salt.
  9. Once the cake is completely cool, frost the top with the prepared frosting.