Spray a 9 inch spring form pan or regular cake pan. Spray with non-stick spray.
Line the bottom with a 9 inch round of parchment paper. Spray the paper.
In a medium bowl sift together flour, baking powder, baking soda and salt.
Set aside. In a another medium bowl, beat together butter and sugar until light and fluffy.
Add in vanilla.
Add eggs, one at a time, beating well after each addition.
Add the flour mixture in three additions, alternating with the buttermilk ending with flour.
Pour batter into the prepared pan and smooth the top.
Bake until golden, about 40-45 minutes. Cool in the pan on a cooling rack for 20 minutes.
With the cake still in the pan, poke holes all over the top with a toothpick or bamboo skewer. Slowly and evenly pour the simple syrup over the top of the cake.
Let cake sit for an additional 20 minutes to be sure all the syrup gets soaked in.
Remove cake from pan and invert onto a cake plate.
Spread whipped cream all over the top of the cake. Refrigerate until serving time.
For the simple syrup:
In a small saucepan over high heat, combine water and sugar. Bring to a boil and remove from heat. Sugar should be dissolved. Pour clear syrup into a small pitcher and set aside to cool completely.
For the whipped cream:
In a large bowl, pour in heavy cream. With mixer on medium high, beat cream until frothy.Add in powdered sugar and continue to beat until cream is thickened and holds a stiff peak. Spread whipped cream on top of the cake. Keep refrigerated until serving.
Notes
The recipe calls for cake flour which makes for a nice light cake but it also gives a cake a tendency to fall. I didn’t have that problem with this cake but have had in the past. If the cake does fall just fill in the hole with lots of the whip cream frosting, yum!
One tip to prevent a cake from falling is DO NOT open the oven door during baking.