Yellow Butter Cake
- Yield: Makes two 9-inch-round-by-1-to-1 1/2-inch-high layers
Source: Martha Stewart Weddings, Summer 2013
- 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 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 two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. Sift together flours, baking powder, and salt in a medium bowl; 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 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 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 and let cool, 20 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes and let them cool completely, top sides up.