Vanilla Buttermilk Cake

Just the name alone makes you hungry doesn’t it?

 Buttermilk Filling :

1 (1/4-ounce) envelope unflavored gelatin
1 1/2 cups whole buttermilk, divided
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 cup  chilled heavy whipping cream
Directions for filling

1.In a medium bowl, combine gelatin and 1/2 cup cold buttermilk. Let stand for 3 to 5 minutes.
2.In a medium saucepan, combine remaining 1 cup buttermilk and sugars. Heat over medium heat, stirring frequently, until sugar is dissolved, 3 to 4 minutes. Pour a small amount of hot buttermilk mixture into gelatin mixture to soften, whisking well. Whisk in vanilla. Pour softened gelatin mixture into remaining hot buttermilk mixture, whisking well to remove any lumps. Pour into a bowl, and refrigerate, for 30 to 40 minutes, or until mixture reaches room temperature.
3.Beat cream  in a large bowl at high speed with an electric mixer until stiff peaks form. Fold into room-temperature buttermilk mixture. Cover tightly, and refrigerate until set, 4 to 6 hours.

Buttermilk Frosting :
1 cup unsalted butter, softened
8 cups confectioners’ sugar
1/2 cup whole buttermilk
1 teaspoon vanilla extract
Directions

1 Beat butter in a large bowl at medium-high speed until fluffy. Gradually add confectioners’ sugar and buttermilk, beating at medium speed until smooth. Add vanilla, beating well.

The Cake Recipe:

1 1/2 cups unsalted butter, softened
1 1/2 cups sugar
3/4 cup firmly packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
3 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
2 cups whole buttermilk

Directions for cake

1.Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line pans with parchment rounds, and spray again.
2.In a large bowl, combine butter and sugars. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and beat well.
3.In a large bowl, mix together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture and beating well after each addition. Divide batter among prepared pans.
4.Bake until a wooden pick inserted in the center comes out clean, 20 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans cool completely. Assemble the cakes with the filling and then frost with the buttermilk frosting.

Enjoy!!