Rating: 3.5 stars
230 Ratings
  • 1 star values: 16
  • 2 star values: 34
  • 3 star values: 68
  • 4 star values: 58
  • 5 star values: 54

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Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
1 hr 45 mins
Yield:
Makes 1 8-inch cake (or 24 cupcakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Butter the pan(s), line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. (For cupcakes, there is no need for parchment or rebuttering.) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

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  • Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

  • Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

  • Transfer the batter to the prepared pan(s) and bake until a toothpick inserted in the center comes out clean (see baking times, below). Cool the cake(s) in the pan(s) for 15 minutes, then turn out onto rack(s) to cool completely.

  • Baking times: For two 8-inch rounds: 25 to 30 minutes. For two 9-inch rounds: 22 to 25 minutes. For one 9-by-13-inch rectangle: 25 to 30 minutes. For 24 cupcakes: 15 to 20 minutes.

Nutrition Facts

369 calories; fat 18g; saturated fat 11g; cholesterol 98mg; sodium 203mg; protein 5g; carbohydrates 47g; sugars 26g; fiber 1g; iron 1mg; calcium 51mg.
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