To make Chocolate Butter Cake, substitute 1 cup unsweetened Dutch-process cocoa powder for 1 cup of the flour, and dust pans with cocoa powder instead of flour. For batter amounts and cooking times, see Cook's Note below; this recipe can be multiplied. Use this batter to make all the parts of the Mini Cupcake Tower as well as the Mini Bundt Cakes.
- Yield: Makes 9 cups batter
Source: Martha Stewart Weddings, Fall 2005
- 18 tablespoons unsalted butter, softened, plus more for pans
- 4 1/2 cups all-purpose flour, plus more for pans
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 1/4 cups sugar
- 6 large eggs
- 1 tablespoon pure vanilla extract
- 1 3/4 cups whole milk
Preheat oven to 350 degrees. Butter pans, then lightly dust with flour, tapping out excess (for the cupcakes, line muffin tins with paper liners). Set aside.
Whisk flour, baking powder, and salt in a medium bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add eggs, 1 at a time; mix until combined. Scrape down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Add flour mixture in 3 batches, alternating with the milk. Divide batter among pans.
Bake until tops spring back to the touch and a cake tester inserted in centers comes out clean. Transfer to a wire rack to cool.