Description

This Mamma Mia Cake is a bold reimagining of the classic vanilla sponge, offering a tender buttermilk crumb and a rich, buttery depth. It is a sophisticated, small-batch dessert designed to bring high-energy flair and a perfect balance of sweetness to any occasion.

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, room temperature
3 large eggs, room temperature
1 cup buttermilk
2 teaspoons pure vanilla extract
2 teaspoons baking powder
½ teaspoon salt

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Instructions

Preheat your oven to 350F (175C) and grease and flour two 8-inch cake rounds, lining the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly aerated and combined.
Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for at least 3 minutes until pale and fluffy.
Reduce the mixer speed and add the eggs one at a time, followed by the pure vanilla extract, ensuring each is fully incorporated before adding the next.
Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour, and mix until just combined to maintain a tender crumb.
Divide the batter evenly between the prepared pans, smooth the tops with a spatula, and bake for 30-35 minutes or until a toothpick comes out clean.
Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely before frosting.

Notes

To achieve a professional finish, try chilling your cake layers in the refrigerator for 30 minutes before applying frosting to help lock in crumbs. Using a kitchen scale to measure your flour by weight rather than volume will also ensure your cake remains light and airy every time.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American