This rich, moist vanilla cake is our favorite for any celebration. Fill and frost it with your choice of buttercream. We used Quick Buttercream between the layers and Swiss Buttercream on top. For an easier presentation, omit the simple syrup and fill with your choice of jam or preserves, then dust the top of the cake lightly with icing sugar.

Makes one 9-inch or 8-inch cake; 8 to 12 servings

Prep time: 40 minutes
Cooking time: 35 to 40 minutes
Chilling time: 15 to 20 minutes

INGREDIENTS

• 4 cups cake-and-pastry flour OR 3 ½ cups all-purpose flour plus ½ cup cornstarch
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp fine sea salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 cups buttermilk
• 2 tsp vanilla extract
• Buttercream of your choice
• Simple Syrup (recipe follows)
• Frosting of your choice

PREPARATION

1. Preheat the oven to 350°F. Butter two 9-inch or three 8-inch round baking pans, then dust the pans lightly with flour. Set aside.
2. In a medium bowl, whisk together the flour (or the flour and cornstarch), baking powder, baking soda and salt. Set aside.
3. In a large bowl and using an electric mixer, beat the butter with the sugar until pale and fluffy.
4. Beat in the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the buttermilk and vanilla extract until well combined.
5. Add the flour mixture to the sugar mixture, stirring just until the flour is incorporated. Do not overmix.
6. Divide the batter evenly between the prepared pans. Tap the pans lightly on the counter a couple of times to remove any air bubbles.
7. Bake until the cakes are golden brown and a wooden skewer inserted in the centre of the cakes comes out clean, 35 to 40 minutes.
8. Let the cakes cool in the pans on a wire rack for 5 to 10 minutes. Run a knife around the edges of the pans to loosen the cakes. Turn the cakes out onto the wire rack and let cool completely.
9. To fill and frost the cakes, use a serrated knife to gently slice off the tops of the cakes to create a smooth surface. If you wish, slice each cake in half horizontally to create extra layers.
10. Spread a small dollop of your chosen buttercream in the centre of a cake stand or serving plate. (This will help prevent the cake from moving around as you assemble it.) Centre one cake layer on the cake stand.
11. Using a pastry brush, gently brush a generous amount of simple syrup over the cake. (This will help keep the cake moist.)
12. Place a large dollop of your chosen buttercream on the cake, then spread it evenly to cover the top of the cake.
13. Continue stacking the cake layers, brushing each one with simple syrup before spreading with the buttercream, until all the cake layers have been stacked.
14. Using about one-third of your chosen frosting, spread a thin layer over the top and sides of the cake to seal in the crumbs and prevent them from getting mixed in with the rest of the frosting as you frost the cake. (This is called a crumb coat.) Place the cake in the fridge for 15 to 20 minutes to set the crumb coat.
15. Once the crumb coat has set, spoon a large dollop of frosting on top of the cake. Using an offset spatula or a knife, spread the frosting over the top and right to the sides of the cake so it hangs over the edge.
16. Spread the overflowing frosting down and evenly over the sides of the cake. As you spread it around the sides of the cake, keep turning the cake stand to help create a smooth surface. To create an extra-smooth and glossy look, dampen the spatula or knife in hot water once or twice while spreading the frosting. (The cake can be stored in an airtight container at room temperature for up to 3 days.)

SIMPLE SYRUP

Makes about 1 ¼ cups

Prep time: 5 minutes
Cooking time: about 5 minutes
Cooling time: at least 30 minutes

INGREDIENTS

• 1 cup granulated or turbinado sugar
• 1 cup water

PREPARATION

1. Stir together the sugar and water in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from the heat and let cool for at least 30 minutes. (The syrup can be refrigerated in an airtight container for up to 1 week.)