Golden Vanilla Birthday Cake
- 3 1/4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1 3/4 cups milk
- 2 sticks unsalted butter, at room temperature
- 1 1/4 cups granulated natural cane sugar
- 4 large eggs, at room temperaure
- Best Vanilla Buttercream (link below to recipe)
- Preheat the oven to 350ºF. Grease the bottom and sides of two 8-inch cake pans. Place an 8-inch circle of parchment paper in the bottom of each pan. Lightly flour the sides of each pan and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt until combined; set aside.
- In a small measuring cup, whisk the milk and vanilla together until combined; set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs and beat again until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
- Pour in the milk and flour mixtures, and starting on low speed, mix until all the ingredients are just combined. Turn the speed up to high and beat for 10 seconds. Scrape down sides and beat for 10 more seconds.
- Evenly spoon the batter into the prepared pans. Gently tap the bottom of the pans on the counter to remove any air bubbles. Bake, side by side on the center rack of the oven, for 32 to 35 minutes, until tops are golden and a metal skewer inserted in the center comes out clean. Transfer the pans to a wire rack and cool completely before frosting with buttercream frosting.
Why Room Temperature? For a tender, light cake, room-temperature ingredients are a must. Adding cold eggs can result in a curdled batter. Generally 20 to 30 minutes is enough time to bring eggs to the correct temperature, but if you decide to bake spur of the moment, add the uncracked eggs to a bowl filled with warm (not hot) water for about 10 minutes before you begin baking.
Reprinted with permission from Jennifer Perillo’s Homemade with Love (Running Press, 2013).