Best Yellow Layer Cake
Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake (I have yet to audition the cupcakes, shame on me) I made a bundt cake.
4 cups plus 2 tablespoons cake flour (not self-rising) I used a substitution of 2 TBS cornstarch with AP flour added to make a cup. I imagine with actual cake flour it would be really fluffy. Plus, I didn't sift. I'm lazy, remember?
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken- I subbed milk with 1 TB lemon juice per cup- can use vinegar too.
Preheat oven to 350°F.I used butter and flour spray, but I also recommend making a crazy concoction of 1/3 flour, 1/3 oil and 1/3 shortening and storing this in your fridge. Whip out whenever baking and brush/rub into pan. Lasts forever and works like a charm.
Sift (haha- this is assuming you aren't lazy) together flour, baking powder, baking soda, and salt in a bowl. Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then add vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan.Turn onto rack, cool and do whatever you want to it.
Bundt cake took about 50 minutes. Popped right out of the pan. I am eating a slice right now. It is gooood.