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1
Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
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2
Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside.
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3
Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
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4
Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.
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5
With the mixer still running on medium, slowly add the eggs and beat until fully incorporated.
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6
Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture.
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7
Scrape down the sides and beat until well mixed.
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8
Spread the batter into the prepared pan.
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9
Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through.
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10
Let cool for 30 minutes in the pan.
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11
Use a large fork to poke holes an inch apart in the top and all the way through the cake.
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12
Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes.
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13
Stir in 1/2 cup cold water.
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14
Pour the mixture evenly over the cooled cake.
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15
Refrigerate for 2 hours.
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16
Put a large bowl (for whipping the cream) in the refrigerator.
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17
Remove the cake from the refrigerator.
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18
Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy.
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19
Spread it over the cake and sprinkle the sanding sugar on top.
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20
Slice and serve.
