White Butter Cake

An old-fashioned white cake with a frosting up-grade!
 
2 sticks unsalted butter (1 cup) at room temperature
2 cups sugar
4 eggs, at room temperature
1 cup milk or buttermilk, at room temperature (I always use buttermilk)
1 Tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
 
Heat oven to 350°. Butter two 8-inch round cake pans, then line the bottom of the pans with parchment paper and butter the parchment paper. Dust lightly with flour.
 
Using an electric mixer, cream the butter and sugar together in a large bowl on medium-high speed for several minutes, or until pale yellow and fluffy. Lower the speed on the mixer to medium and add the eggs, one at a time. Add the vanilla and the buttermilk, then scrape down the sides of the bowl. Mixture may appear curdled - do not worry!
 
Sift together the flour, baking powder, baking soda and salt. With the mixer set to a slow speed, slowly add the flour mixture, and mix until just combined.
 
Distribute the batter evenly between the two baking pans. Smooth the tops with a spatula. Bake for 30-35 minutes, rotating once, until the tops are browned, and cake tester comes out clean. Cool on a baking rack for 20-30 minutes, then turn the cakes out onto a wire rack to finish cooling.
 
Cover with the icing of your choice or try my Chocolate Ganache.