Classic Vanilla Butter Cake Recipe
"The success of most any cake depends on the temperature of your ingredients. Too warm and the batter will be thin, which will make a cake that's gummy and dense. Too cold and the batter will be heavy and curdled, giving the cake a coarse and muffin-like crumb. These problems can be avoided altogether simply by paying attention to the temperature of your butter, milk, and eggs. With those details squared away, it's easy to whip up a simple three-egg vanilla cake that's fluffy, tender, and perfectly moist...."
INGREDIENTS
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For the Cake:
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16 ounces plain or toasted sugar (about 2 1/4 cups; 455g)
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4 1/2 teaspoons baking powder
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2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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8 ounces unsalted butter (16 tablespoons; 225g), soft but cool, about 60°F (16°C)
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3 large eggs, brought to about 65°F (18°C)
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1/2 ounce vanilla extract (about 1 tablespoon; 15g)
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16 ounces whole milk (about 2 cups; 455g), brought to about 65°F (18°C)
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16 ounces all-purpose flour (about 3 1/2 cups, spooned; 455g)
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To Finish:
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1 recipe Swiss Buttercream
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