Ingredients
12 3/8 oz Cake flour
2 1/2 tsp Baking powder
3/4 tsp Salt
16 tbsp unsalted butter
11 2/3 oz granulated sugar
4 large eggs (room temperature)
1 tbsp vanilla extract
1 1/2 cup whole mile (room temperature)
Equipment
2 8" or 9" round cake pans (or a 9"x13" cake pan)
Vegetable cooking spray
Parchment paper
Electric mixer
Rubber spatula
Directions
- Heat over to 350 degrees
- Coat pans with cooking spray and place parchment over the bottom
- Whisk flour, baking powder and salt into a large bowl and set aside
- Beat the butter and sugar together with an electric mixer on medium speed until light and fluffy (usually 3-6 minutes)
- Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed.
- Beat in the vanilla
- Reduce mixer speed to low and beat in 1/3 of flour mixture until combined
- Add 1/2 of the milk and beat until combines
- Add second 1/3 of flour mixture and beat until combined
- Add second 1/2 of the milk and beat until combined
- Add the final portion of the flour and beat until combined
- Give the batter a final stir with a rubber spatula to make sure that it is thoroughly combined
- Pour the batter into the prepared pans and shake to level and smooth the top
- Bake about 20-25 minutes until a wooden skewer inserted into the center comes out with only a few crumbs (rotate the pans half way through cooking)
- Let the cakes cool in the pans for ten minutes on wire racks
- Run a knife around the edge and then flip out onto the racks, remove parchment and flip the cakes upright
- Cool 1 to 2 hours before icing
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