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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A basic yellow layer cake recipe, suitable for birthday cakes, etc. This recipe makes two 9-inch layers or 2 dozen (standard sized) cupcakes (bake cupcakes 12 to 15 minutes until firm and golden). Ingredients:
3 cups sifted cake flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup unsalted butter, softened |
2 cups granulated sugar |
4 large eggs |
1 cup whole milk |
1 1/2 teaspoons pure vanilla extract |
Directions:
1. Preheat the oven to 375°F.
2. Butter and flour the sides of two 9-inch round cake pans.
3. Line each pan bottom with a piece of parchment paper cut to fit pan.
4. Into a medium bowl, sift flour, baking powder and salt together 3 times, and set aside.
5. Using a mixer with the whisk attachment on medium speed, beat the butter until its light and fluffy (about 3 to 5 minutes).
6. Add sugar and beat until blended.
7. Add the eggs one at a time, mixing well after each egg.
8. Beat in the vanilla extract.
9. On low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk (starting and ending with the flour), scraping the bowl as needed.
10. Beat just until blended.
11. Pour the batter into the prepared pans, bake for 25 to 30 minutes (or until firm to the touch and golden).
12. Remove from the oven, place pans on cooling racks and let cakes cool in the pans.
13. Remove cooled layers from pans, remove parchment from bottoms and frost as desired.
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