Ingredients
- Usual
Preparation
Step 1
1. No Spooning
Scoop flour with a measuring cup, then level with an offset spatula or knife. Spooning flour into cups reduces its volume by up to one-fifth, resulting in a gummy cake.
2. Cream...and Cream Again
Beat butter and sugar for several minutes. This dissolves the sugar and aerates the butter. Repeat after you add the eggs. This guarantees a light and tender crumb.
3. Scrape It
Scrape down sides and bottom of the bowl occasionally while mixing to ensure the butter is fully incorporated. Stray lumps can form unattractive pockets in the cake.
4. Get Even
Use a scale to easily and evenly distribute batter between pans. This way, your layers will be the same size. A measuring cup works, too, but it's messie
5. Make Sure It's Done
Look for edges that are beginning to pull away from the pan sides, an evenly browned top, and a center that bounces back when pressed with your fingertip.
6. Let It Be
Cool cake in the pan on a wire rack for about 15 minutes to prevent it from sticking to the pan and/or falling apart, then invert it onto the rack to cool completely.