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Pdf🧁 Ingredients:
Preheat oven to 350 °F (175 °C)- 355 for your oven- Grease and line a 9 × 13 × 2.5-inch pan with parchment.
Weigh the sugar. Cream butter and sugar together on medium speed until pale and fluffy (about 3–4 min).
Beat in eggs, one at a time, scraping the bowl as needed. Add vanilla and mix well. Extra points for vanilla bean.
In a separate bowl, weigh the flour (!!!) and whisk together flour, baking powder, and salt.
Alternate adding dry ingredients and buttermilk to the butter mixture in 3 additions, beginning and ending with dry. Mix gently until just combined.
Spread batter evenly in the prepared pan. The pan should be about two-thirds full — perfect for this depth.
Bake for 40–50 minutes, or until a toothpick comes out clean and the center springs back when lightly pressed. It may not look browned on top! Has a pale/white color only.
Cool completely in the pan before frosting or freezing.
👩🍳 Instructions:
✅ Freezer tip: Once fully cooled, wrap the whole cake tightly in plastic wrap + foil and freeze up to 2 months. Thaw overnight in the fridge before frosting.