Yellow Butter Cake
2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing pans
1½ cups all-purpose flour, plus more for dusting pans
1½ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups whole milk
For the frosting:
Preheat the oven to 350˚ F. Line the bottoms of two 9-inch round cake pans or one 9x13 pan with parchment paper. Butter and flour the edges of the pans, tapping out the excess; set aside. Before getting started, sift your flours into two separate bowls, then measure the needed amount. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.
In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.
Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge of the pans to help remove the cakes. Invert the cakes onto the rack and peel off the parchment. Let the cakes cool completely before frosting. Level the cakes if necessary.
Frost with your favorite frosting recipe.
You can double the recipe if you need more cake. I used this recipe for two 11x15 inch pans. Each pan held a double recipe and baked about 45 minutes. (Yes, that means I made a quadruple recipe!)
Source: recipe from Annies-eats.com
Recipe printed from CrazyforCrust.com