Nutella Cake

INGREDIENTS :

2 cup (240 grams) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 ½ (300 grams) cup granulated sugar

1 cup unsalted butter 2 sticks, softened, do not melt

2 eggs room temperature

2 yolks room temperature

2 teaspoons vanilla extract

1 teaspoon butter flavoring optional

1 cup buttermilk room temperature

Nutella

INSTRUCTIONS:

1.Preheat oven to 325 F.

2.Line the bottom of two, round 9-inch cake pans with a parchment paper circle. Grease and lightly flour the pans. Set aside.

3.In a medium-size bowl, sift together flour baking powder, baking soda, and salt. Set aside.

4.In a large bowl cream together sugar and butter, mix in eggs and yolks, one at a time, mixing after each egg.

5.Mix in vanilla extract and butter flavoring.

6.Add the dry ingredients into the wet ingredients, alternating with the buttermilk then mix until batter is fluffy, being sure to scrape down the sides of the bowl.

7.Let batter rest for 5 minutes.

8.Pour batter evenly into prepared pans and use an offset spatula to spread into an even layer.

9.Bake for 30-35 minutes (may need a tad bit longer) or until golden around the edges and moist crumbs cling to a toothpick inserted into the center.

10.Place on a cooling rack until pans are warm enough to touch and then carefully remove the cake from pans and allow to cool completely.

11.Frost with Nutella, if you don’t have, you can use chocolate frosting.