4 large eggs at room temperature
2 egg yolks at room temperature
1 1/4 cups buttermilk (divided) at room temperature
2 teaspoons vanilla extract
3 cups CAKE FLOUR (spooned into cup and leveled off)
2 cups granulated sugar
1 tablespoon + 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup UNSALTED butter (room temperature)
Preheat oven to 350° and spray the bottom and sides of two 9" round cake pans with vegetable spray + line the bottom of each pan with parchment paper (or waxed paper in a pinch) and then spray the paper. Set aside.
Note: The order in which the ingredients go together seem a little backwards, but never fear, it works and produces a cake with wonderfully light texture and taste
In a small bowl whisk together the 4 whole eggs + 2 egg yolks and 1/4 cup of the buttermilk (you'll use the rest later) and add vanilla. Whisk until well mixed, set aside.
Sift the cake flour (cake flour tends to get little lumps in it) then whisk it together with the sugar, baking powder and salt. Using a electric mixer, add the room temperature butter and the remaining 1 cup of buttermilk. Mix on low until everything is well blended, then turn the speed up to medium and beat until the mixture is light and fluffy (2 minutes).
Add the egg-buttermilk mixture to the batter (adding one third at a time, making sure its well incorporated before adding more egg). Beat until you can't see the egg anymore, but don't over beat.
If you are making cupcakes, this recipe will make 24 large cupcakes.
single layer -- recipes makes two layers
Let the cakes cool in the pan for about 10 minutes, then (to loosen the sides of the cake) run a sharp but THIN knife blade around the inside edge of the pan. Turn cake out onto cooling rack and completely wrap HOT CAKE with plastic wrap. Cool completely before frosting.