Ingredients for Baker's Dozen Favorite Butter Cake
- 2 1/2 cups (300g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature (240ml)
- 1 teaspoon vanilla extract
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How to Make Baker's Dozen Favorite Butter Cake
- Position oven rack in the lower third and preheat to 350°F (175°C).
- Grease and flour two 9 x 2-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together 2 ½ cups (300g) all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter at room temperature and 1 ¾ cups (350g) granulated sugar until light and fluffy (about 4-5 minutes) using a stand mixer or hand mixer.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 cup (240ml) milk.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with two additions of the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
165g
Fat
64g
Carbs
23g
