ULTIMATE BUTTER CAKE

By carvalhohm

Ingredients

• tablespoon baking powder:
• 4 cups unbleached all purpose flour
• 1 teaspoons salt
• 1 1/2 liquid cups whole or 2% milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract (optional) OR 1 teaspoon orange
• or lemon extract or 1 tablespoon grated orange peel or 1
• to 2 teaspoons lemon peel or 1/4 teaspoon citrus oil
• 2 cups unsalted butter
• 2 cups sugar or superfine sugar
• 3 large eggs, cracked

Details

Servings 32
Adapted from baking911.com

Preparation

Step 1

1. Position oven shelf in middle of oven. Preheat oven to 350 degrees.

2. Spray two 9-inch, preferably light colored, heavy NOT nonstick pans with nonstick cooking oil. (If you use dark, nonstick baking pans or ovenproof, Pyrex glass pans, be sure to reduce oven heat by 25 degrees, but recipe will not bake as well in these types of pans; it will result in crusty, dark edges.)

Spray baking pan with nonstick cooking oil.

Make cake batter:
1. In medium bowl, after measuring, sift together flour, baking powder, and salt; set aside.

2. Add vanilla to milk and set aside.

3. Beat butter in bowl of stand mixer, fitted with paddle attachment, on low until softened. (If butter is cold, it will warm quickly from beaters - taking about 60 seconds).

4. Add sugar in steady stream at side of the bowl.

Increase speed to medium and beat for 1 minute until butter is lighter in color and aerated.

5. Stop mixer and scrape side and bottom of bowl with large rubber spatula.

6. With mixer on low, add eggs one at a time and beat for 20 seconds after each addition.

After eggs have been added, increase mixer speed to medium and beat mixture for 2 minutes. Set kitchen timer to help you keep track of time. Mixture will become fluffy and aerated.

7. With mixer on LOW speed, add flour mixture in 3 equal portions, alternating with milk in 2 equal portions, beginning and ending with the flour. Add flour and liquid ingredients in increments quickly; do NOT wait in between additions too long as you don't want to overmix batter.

8. After completing last addition of flour, stop mixer, and scrape side and bottom of bowl with large rubber spatula.

Then, let mixer run for 30 seconds on LOW. Batter will be very thick and form ridges on side of bowl as beater pulls through batter. STOP mixer. Do NOT overmix.

9. Remove mixing bowl from mixer. With large rubber spatula, give batter ONE or TWO quick folds to incorporate any stray flour or milk left at sides and bottom of the bowl. Then, STOP!

Divide batter in prepared baking pans (should fill 1/2 full) and lightly smooth the tops.

10. Bake for 40 to 45 minutes or until top feels firm and gives slightly when touched and will shrink slightly from the side of pan. Cake will be slightly browned. If you insert toothpick in middle and remove, there should be a few moist crumbs attached, but not batter.

Cakes will have slight dome and small cracks on top right when it comes from oven, but as cakes cool, they will flatten on top and tiny cracks will disappear.

NOTE: Cake can be baked in a 9x13x2-inch, greased cake pan, taking 45 - 55 minutes to bake. Cupcakes take 20 - 30 minutes to bake.

11. Remove cakes to cool on wire racks for 10 to 15 minutes. Loosen sides with small metal spatula or sharp knife, taking care not to scratch the cake pan.

Invert onto cake rack and place upright to cool completely. Be careful, cakes are delicate when warm.

Cake layers need no trimming before stacking because they cool flat.

STORAGE:
The cake layers store nicely. They can be stored at room temperature for about 3 or more days. Cake layers freeze well for about a month or more. Keep well wrapped.

ONE, 9 x 2-inch ULTIMATE BUTTER CAKE LAYER:
Cut above mixing times in about 1/3.
INGREDIENTS:
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cups whole or 2% milk (use cold; does not have to be at room temperature)
2 teaspoons vanilla extract with 1/4 teaspoon almond extract or 1/2 teaspoon orange or lemon extract or 2 teaspoons grated orange or 1 teaspoons lemon peel or 1/4 teaspoon citrus oil
1 cup (2 sticks / 226 grams) unsalted butter (use cold; does not have to be at room temperature )
1 cup sugar -- or superfine sugar
1 1/2 large eggs* (1 large egg plus 2 tablespoons of a lightly beaten egg) --(use cold; does not have to be at room temperature )

To halve 1 large egg, whisk it in a small bowl. Let the bubbles subside. Measure 2 tablespoons. Save the rest in the refrigerator and toss later in an omelet or scrambled eggs!

Follow mixing instructions for the 2, 9-inch layers, above. Bake at 350 degrees for 40 minutes.