The following recipe makes about six cups of batter – enough batter for (2) 8″ cake rounds, (1) 11″ cake round or approximately 24 -30 standard size cupcakes.
8 ounces butter, room temperature
16 ounces sugar
4 large eggs, approximately 6.4 ounces total, room temperature
1 teaspoon vanilla (or other extracts)
1 level tablespoon baking powder
12 ounces cake flour
1/2 teaspoon salt
1 cup milk, warm
Heat oven to 350 degrees.
Sift together the baking powder, cake flour and salt. Set aside. Place butter and sugar in a stand mixer bowl fitted with the paddle attachment. Mix on low speed until creamed and well-combined. Add eggs one at a time, mixing on low speed after each addition. Add vanilla. Add about one-fourth of the flour mixture, mix. Add about one-fourth of the milk, mix. Alternate between adding the flour mixture and milk, mixing in between additions. Continue until everything has been added, making sure to end with the flour mixture.
Heavily grease cake pans with Crisco and dust with flour. Divide batter between pans so that each pan is about two-thirds full.
If making cupcakes, it is alright to use cupcake liners.
Bake 8″ rounds for approximately 40-45 minutes. Bake 11″ round for approximately 60 minutes. Bake cupcakes for approximately 20-22 minutes.
Leave cakes in pans while cooling, about 20-30 minutes. Unmold. If you are frosting the cakes the same day, wrap the cakes in plastic and leave at room temperature until ready to frost. Otherwise, cakes may be frozen for two to three weeks.
– If you are using the recipe for cupcakes and you plan to add in items such as nuts, fruit, etc., it was suggested in class to switch out the cake flour for all-purpose flour. APF makes the batter a bit more dense which allows it to hold things. However, when I made cupcakes from this recipe, and I didn’t add in anything, I used half cake flour and half APF. The cupcakes were good, but I think I would just stick to all cake flour (which makes a lighter, taller cake) if nothing additional is being added to the cupcakes.