All-purpose Buttery Yellow Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Easily adaptable and utterly delicious cake! From America's Test Kitchen Ingredients:
23/4 cups cake flour |
21/2 teasp baking powder |
3/4 teasp salt |
1 cup butter (2 sticks), softened |
13/4 cups sugar |
4 eggs, large, at room temp |
1/2 tbsp vanilla |
1/2 tbsp almond extract |
11/2 cups milk (recipe calls for whole milk but i use skim) at room temp |
Directions:
1. Adjust oven rack to middle and preheat to 350oF. Butter and flour two 8 or 9 round pans or one 9x13 pan, or butter and cover bottom with parchment paper.
2. In a large bowl, whisk together flour, baking powder and salt together. Set aside.
3. Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes (I use my stand mixer). Beat in eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Beat in vanilla and almond extract.
4. Reduce the speed on mixer to low and beat in one third of the flour mixture, then add half of the milk. Repeat with half the remaining flour mixture then the remaining milk, and finally the remaining flour mixture. Make sure everything is well incorporated.
5. Give the batter a final stir using a rubber spatula to make sure it is thoroughly combined. Pour the batter into the prepared pan(s) and smooth the top (batter will be thick). Bake until a wooden skewer inserted into the center of the cake(s) come out with a few crumbs attacked, 20 to 25 minutes for the round layers or 25 to 30 minutes for the sheet cake, rotating the pans half way through.
6. Let the cake(s) cool in the pan(s) on wire racks for 10 minutes. Run a paring knife around the edge of the cake(s) to loosen, then flip out onto racks (if desired for decorating). Flip the cakes upright, discard parchment if used. Let cool completely before frosting.
7. Goes well with Quick and Rich Frosting!
8. Note: This recipe can be flavored to your taste. The recipe originally calls for 1tbsp vanilla, but I like the almond flavor, feel free to alter to your liking with other extracts like orange or lemon as well.
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