Martha Stewart_Yellow Butter Cake

Ingrediënten

• 2 sticks (1 cup) unsalted butter — room temperature, plus more for pans
• 1 1/2 cups all-purpose flour — plus more for pans
• 1 1/2 cups cake flour — not self-rising
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk

Materiaal

• electric mixer with paddle attachment
• 9-by-2-inch round cake pans
• offset spatula
• wire rack

Bereiding

1. 1

   Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

2. 2

   In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla.⏱ 4 min

3. 3

   With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

4. 4

   Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment.⏱ 35 min

5. 5

   Reinvert cakes and let them cool completely, top sides up.