<\/span><\/h2>\n(Yields enough batter for a two-tier cake with the dimensions mentioned above)<\/p>\n
Ingredients:<\/b><\/p>\n\n- 2 cups (250g) all-purpose flour<\/li>\n
- 2 cups (400g) granulated sugar<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1\/2 tsp salt<\/li>\n
- 1 cup (240ml) buttermilk<\/li>\n
- 1\/2 cup (120ml) vegetable oil<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n<\/ul>\n
Instructions:<\/b><\/p>\n\n- Preheat oven to 350\u00b0F (175\u00b0C). Grease and flour two 9-inch and one 6-inch round cake pans.<\/li>\n
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.<\/li>\n
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.<\/li>\n
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.<\/li>\n
- Divide batter evenly among the prepared pans.<\/li>\n
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.<\/li>\n
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.<\/li>\n<\/ol>\n
This recipe can be easily doubled or tripled to create cakes of the desired sizes for your tiered cake design.<\/p>\n
<\/span>Nutrition Table (Per Serving – 1\/12th of the two-tier cake):<\/span><\/h2>\nNote: This is an estimate and will vary depending on the specific ingredients and frosting used. For a precise calculation, use a nutrition calculator with the exact ingredients and their quantities.<\/p>\n