Classic Vanilla Butter Cake
2 1/4 cups
cake and pastry flour
, at room temperature
1 1/4 cups
1 1/2 tsp
Preheat oven to 350°F (180°C). Grease 2 cake pans and line bottoms with parchment paper, or line a muffin tin with paper liners.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl using an electric mixer, or a food processor fitted with the paddle attachment, beat butter and sugar until pale and fluffy – about 3-4 minutes – scraping down sides of bowl as needed. Add eggs, one at a time, beating well after each. Beat in vanilla.
With mixer on low, gradually add flour mixture, alternating with the milk. Mix until smooth.
Pour batter into prepared pans and smooth tops. Bake in the centre of the oven until golden brown and puffed, and a skewer inserted in the centre of the cake comes out clean – about 30-35 minutes. Let cool in pans for 10 minutes before turning out onto a rack. Peel off parchment and re-invert cakes. Allow to cool completely before decorating.
Makes 2 round cakes (8 or 9 in/20 or 23 cm diameter), 1 rectangular cake (9 x 13 in/23 x 33 cm) or 12 large cupcakes.
In 1 slice (1⁄12 cake): 320 calories, 4.1 g protein, 17.3 g fat, 37.7 g carbohydrates, 57 mg calcium