This recipe is used in our Zesty Mexican Hot Chocolate Cake.
- Yield: Makes two 9-inch-round layers
Photography: Romulo Yanes
Source: Martha Stewart Weddings, Summer 2013
- 1 cup (2 sticks) 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
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Preheat oven to 350 degrees. Butter four 9-inch-round-by-2-inch-high cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. In a medium bowl, sift together flours, baking powder, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until combined after each addition.
Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack; let cool, 20 minutes. Invert cakes onto cooling rack; peel off parchment, then turn top-sides up; let cool completely. Once cooled, the cakes may be used immediately or wrapped well and stored in the refrigerator for up to 2 days or frozen for up to 1 month.