Yellow Butter Cake

By RoketJSquerl

Ingredients

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

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 325 degrees. Butter two 8-by-3-inch round cake pans; Add flower nail, baking strips, and 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.

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. 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.

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, 55 to 60 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.