This is the from-scratch recipe that I used to make the wedding cake for my friend Kara. Is was really delicious. It doesn’t rise much, so it does appear to be dense, but the flavor is light and slightly sweet without completely zinging your sweet tooth.
Blend together 1/2 cup softened butter and 1 1/2 cups of granulated sugar until it is fluffy.
Add four egg whites, one at a time, beating well after each one. Then stir in 2 teaspoons of vanilla extract.
Sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Add to the sugar/butter/egg mixture alternately with 1 1/3 cups of buttermilk (a little of the flour, then a little buttermilk, and so on, ending with buttermilk).
Pour into any of the following: two 8-inch pans, two 9-inch pans, one 13×9-inch pan, or split the batch between one each 8- and 10-inch pans (together they hold the same volume as two 9-inch pans). Make sure your pans are well-greased.
Bake at 350 degrees for 20-25 minutes for two 9-inch cakes, adjust a little shorter or longer depending on your pan size.
Cool in the pans for 10 minutes, then turn out onto cooling racks and allow to cool completely.
As I mentioned, I used this recipe to make my friend’s wedding cake, but I have grand designs to use this with my absolutely favorite chocolate cream cheese frosting and some raspberry preserve filling.