1/1 Photo of Baker's Dozen favorite Butter Cake
This recipe was selected by the Baker's Dozen after extensive testing of butter cakes. If there is one recipe to have in your file for making tender, golden celebration cakes, it's this one.
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9inch r ...
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- 1Position the rack in the lower third of the oven and preheat to 350° F.
- 2Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
- 3Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
- 4In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
- 5Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
- 6Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
- 7Gradually pour in the eggs, about a tablespoon at a time.
- 8(If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.
- 9The entire process of adding and beating the eggs should take 3 to 4 minutes.
- 10Reduce the mixture speed to low.
- 11Add the flour mixture in four additions, alternating with three additions of the milk.
- 12After each addition, beat until smooth and scrape down the sides of the bowl.
- 13Beat in the vanilla with the final addition of milk.
- 14Spread the batter evenly in the prepared pans.
- 15Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.
- 16Transfer the layers to wire cooling racks and cool for about 10 minutes.
- 17Invert onto the racks or plates and remove the pans.
- 18Peel off the paper liners and place them back on the layers, sticky sides up.
- 19Invert onto wire racks, right side up, and cool completely on the wax paper.
- 20(The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.) NOTES: it is very important to cream the butter and sugar thoroughly.
- 21This incorporates air and is the key to producing a high-rising cake.
- 22Be sure that all of the ingredients are at room temperature to reduce the chances of curdling.
- 23Scrape down the sides of the bowl often during the creaming and mixing stages.
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Nutritional Facts for Baker's Dozen favorite Butter Cake
Serving Size: 1 (122 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 499.4
- Calories from Fat 193
- Total Fat 21.4 g
- Saturated Fat 12.8 g
- Cholesterol 125.6 mg
- Sodium 209.6 mg
- Total Carbohydrate 70.3 g
- Dietary Fiber 1.0 g
- Sugars 41.3 g
- Protein 7.3 g