Ingredients

Cake
2-1/4 cup sifted flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter (room temperature)
1-1/2 cups sugar
2 eggs
1 tsp. vanilla
1 cup buttermilk

Frosting
12-ounces softened cream cheese
1/2 cup butter-room temperature
2 tsp vanilla
1-1/2 lbs powdered sugar

Directions

Preheat oven to 375 °F
Sift and measure flour. Sift again with baking powder, baking soda and salt. Cream butter and sugar in large bowl. Beat in eggs, one at a time. Add vanilla and beat until light and fluffy. Add dry ingredients in 3 portions alternating with buttermilk, beating well after each addition. When all ingredients have been added beat at medium speed for 1 minute. Pour into 2-9” greased and floured round cake pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan and cool completely before icing. Directions for frosting Blend cream cheese, butter and vanilla with mixer until smooth. Gradually add sugar and mix to obtain a creamy consistency.

Variations
1. Extra-Rich Buttermilk Cake: Increase butter to ¾ cup (1-1/2 sticks)
2. Buttermilk Chocolate Cake: Decrease sifted flour to 2 cups. Omit baking powder and increase baking soda to 1 teaspoon. Either granulated or light brown sugar may be used. Add 2 ounces baking chocolate, melted, to butter–sugar mixture.
3. Gold Cake: Substitute 6 egg yolks for the two whole eggs.
4. Spice Cake: Sift 1-teaspoon cinnamon, ½ teaspoon cloves, and ¼ teaspoon nutmeg with dry ingredients. Substitute light brown sugar for half the granulated sugar.
5. Pecans: Top frosted buttermilk cake with 1 cup pecans.
6. Sheet Cake: Bake in 13”x 9” x2” baking pan, about 30 minutes.