Recipe: Ultimate Butter Cake

ULTIMATE BUTTERCAKE

4 cups unbleached all purpose flour (spoon into measuring cup and level to top; don't use cake flour)
3 teaspoons baking powder
1 teaspoon salt
2 cups (4 sticks) unsalted butter, room temperature*
2 cups sugar or superfine sugar
3 large eggs, room temperature*
1 1/2 cups whole or 2% milk, room temperature; measure in liquid measuring cup*
1 tablespoon vanilla extract plus 1/2 tsp almond extract (or 1 teaspoon orange or lemon extract, or 1 tablespoon grated orange or 1 to 2 teaspoons lemon peel, or 1/4 teaspoon citrus oil)

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch pans. Or lightly grease the pans, line them with parchment paper, and then grease the paper lightly.

In a medium bowl, combine the flour, baking powder, and salt; set aside. Be sure your baking powder is evenly distributed throughout the flour so that the cake doesn't develop holes as it bakes.

In the bowl of a stand mixer, beat the butter with the paddle attachment on low speed until soft. Add sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 5 minutes until light yellow and fluffy.

With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition. Without turning off the mixer, add the flour in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour mixture in a steady stream at the side of the bowl. Add the extracts. Beat for 1 minute or until smooth. The batter should be thick and fluffy. Divide the batter evenly between the prepared baking pans; lightly smooth the tops.

Bake for 40 to 45 minutes or until the top feels firm and gives slightly when touched with a cupped palm. If you insert a toothpick in the middle and remove, it should have a few moist crumbs attached, but not batter. The cake should be lightly browns all over and will shrink a little from the side of the pan; it will also smell done. You will still hear a few bubbles popping.

Remove the pans to a wire cake rack, let cool for 10 minutes, and Unmold. Turn the layers upright to cool completely. Be careful, this cake is delicate when warm.

Variation: When baking cupcakes, grease the muffin tins and fit them with paper liners. I don't like to grease the inside of the liners, because with buttercakes I find they fall off too easily. For best results, fill paper liners 3/4 full. Bake at 350 degrees F for about 30 minutes or until tops are golden brown. When done, cool in the tins for 10 minutes, then remove to a wire rack to finish cooling.

*If you're rushed for time, you can use cold eggs and dairy ingredients right from the refrigerator.

Makes 2 (9x2-inch) round layers or 36 cupcakes
Source: Baking 9-1-1 by Sarah Phillips