12 June 2014
Everybody needs a basic yellow cake recipe. And if it just happens to be an easy one-bowl cake, so much the better. In my recipe the inimitable flavor of butter comes through loud and clear, accented with vanilla extract.
I love the texture of this cake. Despite what you may have heard, you don't need to used bleached cake flour to make a tender cake. I use organic unbleached flour for all my baking (except the gluten-free baking, of course).
This one is frosted with chocolate, but I really love it with the Caramel Flour Frosting I posted last week. You'll find my gluten-free version under Velvety Vanilla Cupcakes - That Just Happen to Be Gluten-Free.
What is your favorite cake flavor / frosting flavor combination?
(Makes two 8-inch layers or 24 cupcakes)
2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1 1/2 cups (10.5 ounces/298 grams) sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, room temperature
3/4 cup and 1/4 cup milk, room temperature
3 large eggs, room temperature
2 1/2 teaspoons vanilla extract
1 Preheat oven to 350F/180C/Gas4. Grease well and lightly flour two 8-inch layer pans.
2 In large mixing bowl (I use a Cuisinart stand mixer), combine flour, sugar, baking powder and salt; and mix on low speed for one minute to blend. Add the softened butter and 3/4 cup of the milk. Mix on low speed until the dry ingredients are moistened. With mixer on medium-high speed, beat for 1 1/2 minutes. Scrape down the sides.
3 Add the eggs, vanilla extract and 1/4 cup milk. With mixer on low speed, beat for 30 seconds to combine. Scrape down the sides. Increase speed to medium-high and beat for 1 minute. Scrape down the sides.
4 Pour into prepared pans. Bake for 30 to 35 minutes.
5 Cool in pans on wire racks for 10 minutes. Remove from pans and cool on racks for at least an hour, until completely cool, before frosting.