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Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) earths best butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3 teaspoons pure vanilla extract
- 1 1/4 cup vanilla almond milk
Preparation
Step 1
1. Preheat oven to 350 degrees. Spray pan with nonstick spray (I use safflower). In a medium bowl, whisk together all purpose flour, cake flour, baking powder, and salt; set aside.
2. Add butter and sugar to a large bowl or the bowl of a stand mixer. Using either an electric mixer or a paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs and then egg yolk, one at a time, mixing well between each. Beat in vanilla.
3. Add flour mixture in 3 parts. Beat until batter is just well combined. Bake until a toothpick inserted into the middle comes out clean, 30-35 minutes. Transfer pan to a wire rack to cool for about 20 minutes before inverting the cake onto the rack.
Note: This amount of batter will yield about 2 dozen cupcakes that will bake for 20-25 minutes.