Friday, October 14, 2011

Basic Butter Cake

Makes 2 cakes (8 in. each); 16 servings total
Time 40 minutes, plus 45 minutes to cool

  • 2 1/2 cups cake flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2/3 cup milk

 Preheat oven to 350 degrees. Butter and flour two 8-in. cake pans. Sift flour, baking powder, and salt into medium bowl; set aside.

In a large bowl, with a mixer on medium speed, beat sugar and butter until creamy. Add eggs to butter mixture, one at a time, beating well after each addition, scraping down side of bowl as needed, and adding vanilla with last egg.  Beat in flour mixture and milk in alternating batches, starting and ending with flour and making sure each addition is fully incorporated before adding the next. 

Divide batter between pans.

Bake until golden brown and a toothpick inserted in center of each cake comes out clean, 20 to 25 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes. 

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