Old Fashioned Butter Cake
For years people have been in search of the perfect yellow cake. I've heard them called, old fashioned butter cake, plain cake, yellow cake or 1-2-3-4 cake. They're all slight variations of the same cake. My personal favorite butter cake uses a combination of AP [all purpose] flour and cake flour for the "just right" texture. Not too crumbly, not too dense. This cake can be frosted with any flavor icing you like. You can also make this cake up to 2 days in advance and store tightly wrapped in the refrigerator before frosting. But, who would want to? I say bake it, frost it, devour it!
1 1/2 cup AP flour
1 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/4 cup softened butter [2 1/2 sticks]
2 cups granulated sugar
2 tsp pure vanilla extract
1/4 tsp almond extract
4 large eggs
1 cup buttermilk or whole milk
Preheat the oven to 350°F. Butter and flour 3 [9"] round cake pans or spray with baking spray. [i.e. Bakers Joy] Sift together the AP flour, cake flour, baking powder, salt and baking soda. Set aside.
Cream together the softened butter, granulated sugar, vanilla and almond extract. Beat with a mixer for around 3-4 minutes. Add the eggs 1 at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
Add the sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes. [tip: Do not over beat or it can cause the cake to be dry.]
Divide evenly between the prepared pans. Bounce the pans on the counter a couple of times to settle the batter. Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a baking rack. Frost as desired. Yield: 3 [9"] rounds or 24-36 cupcakes