Vanilla Birthday Cake
Source: King Arthur Flour
Made for Mark's mom's 91st birthday
Ingredients
- 2-3/4 c. King Arthur unbleached cake flour
- 1-2/3 c. white sugar
- 1 Tbls. baking powder
- 3/4 t. salt
- 12 Tbls. unsalted butter, softened
- 2 large egg whites, at room temperature
- 3 large eggs, at room temperature
- 1 c. whole milk, at room temperature
- 1 Tbls. real vanilla extract
- 1 t. almond extract
Instructions
Preheat oven to 350 degrees.
Lightly grease cake pans or line muffin pans with cupcake liners (lightly grease the papers).
Mix dry ingredients in bowl (or stand mixer). Add soft butter and mix until evenly crumbly.
Beat in egg whites, one at a time, then whole eggs, beating for 30 seconds and scraping down sides and bottom of bowl each time.
Whisk together milk and vanilla and almond extracts. Add to batter one-third cup at a time, beating for 30 seconds and scraping down bowl after each addition. After scraping bowl for last time, beat for an additional 30 seconds.
Pour batter into prepared pans. If making cupcakes, fill paper liners half full.
Bake accordingly for the pans you are using:
(2) 8 or 9-inch rounds, bake 30-33 minutes | (3) 6-inch rounds bake 30-35 minutes | 9 x 13-inch pan bake 28-32 minutes | 24 cupcakes bake 18-22 minutes.
Frost with my Buttercream Frosting. or my Chocolate Buttercream Frosting. Double the recipes.