Cake - Golden Vanilla Cake

By BlueSchmoo

Ingredients

• 2 cups sugar
• 3 1/4 cups King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter, soft
• 1 1/4 cups milk, at room temperature
• 2 teaspoons vanilla extract
• 4 large eggs

Details

Servings 1

Preparation

Step 1

Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9" x 13" pan, two 9" round cake pans, three 8" round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.

1) In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.

2) Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

3) Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.

4) Scrape the bottom and sides of the mixing bowl.

5) With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.

6) Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.

7) After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.

8) Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. Smooth out the tops with an offset spatula or the back of a tablespoon.

For cupcakes, scoop by heaping 1/4-cupfuls into the prepared muffin tins.

9) Bake for 40 minutes for a 9" x 13" pan; 27 minutes for 9" layers; 24 minutes for 8" layers, or 23 to 25 minutes for cupcakes.

10. The cake is done when it's golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.

11) Remove the cake from the oven and place it on a rack to cool before removing it from the pan.
______________________________________
FROSTING
1 3/4 cups unsweetened natural cocoa
1 1/2 cups confectioners' sugar
1 teaspoon espresso powder (optional)
1 cup heavy cream
1 cup unsalted butter, very soft
1/8 teaspoon salt
2 cups confectioners' sugar
2 teaspoons vanilla extract
Directions
1) Strain the cocoa, confectioners' sugar and espresso powder, if using, into a bowl.

2) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.

3) At first the mixture will look grainy; continue whisking for a minute.

4) You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

5) Place the butter, salt, and 2 cups strained confectioners' sugar in a large mixing bowl.

6) Beat until the mixture is smooth and fluffy. Beat in the vanilla.

7) With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for one minute more. Use to frost cake as needed.