Yellow Butter Cake

Name: Yellow Butter Cake
Ingredients: 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans; 1.5 cups all-purpose flour, plus more for pans; 1.5 cups cake flour (not self-rising); 1 tablespoon baking powder; 0.5 teaspoon salt; 1.75 cups sugar; 4 large eggs; 2 teaspoons pure vanilla extract; 1.25 cups milk

3.1

(1,315)

44 Reviews

By

Martha Stewart Editors

Updated on January 16, 2019

Yield:

2 9-inch cake layers

This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt and finish with Mrs. Milman's Chocolate Frosting.Adapted from"Martha Stewart's Baking Handbook."

Ingredients

2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
1 ½ cups all-purpose flour, plus more for pans
1 ½ cups cake flour (not self-rising)
1 tablespoon baking powder
½ teaspoon salt
1 ¾ cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 ¼ cups milk

Directions

Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; 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 3 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, 30 to 35 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.