Moist Yellow Cake
This makes an excellent base for a wedding cake, as it keeps well, wrapped in two layers of plastic, for several days in the refrigerator or freezer.
- Yield: Makes 3 cups batter for 1 eight-inch cake
Source: Martha Stewart Weddings, Volume 1 Winter/Spring 1995
- 8 tablespoons (1 stick) unsalted butter softened, plus more for parchment
- 1 1/3 cups cake flour sifted, plus more for parchment
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon baking powder
- 1 pinch of salt
- 1/2 cup milk
Preheat the oven to 325 degrees. Butter an 8-inch cake pan, line the bottom with a round of parchment paper, and butter and flour the parchment. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color and fluffy, about 5 minutes. Add vanilla extract, and beat until combined. Add eggs, one at a time, beating until incorporated.
In a medium bowl, sift together flour, baking powder, and salt three times. Add to egg mixture in three additions, alternating with milk, starting and ending with flour.
Pour the batter into the pan, and bake until the top is golden brown and a tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes. Turn out onto a wire rack, remove paper, and cool completely.