Description

A scientifically-perfected vanilla cake featuring a plush, velvety crumb achieved through precise temperature control. This high-ratio butter cake is the ultimate foundation for any celebration, offering superior flavor and structure.

Ingredients

16 ounces (2 1/4 cups) granulated sugar
8 ounces (225g) unsalted butter, cool (60°F)
16 ounces (455g) bleached all-purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
16 ounces whole milk, room temperature (65°F)
3 large eggs, room temperature (65°F)
1 tablespoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (180°C) and line three 8-inch pans with parchment paper.
Cream the sugar, baking powder, salt, and butter in a stand mixer on medium for 5 minutes until light and fluffy.
Incorporate the eggs one at a time on medium speed, followed by the vanilla extract.
Reduce speed to low and alternate adding the flour and milk in three additions, starting with flour and ending with milk.
Give the batter a final 3-second mix on medium and verify the temperature is between 65°F and 68°F.
Divide the batter between pans and bake for approximately 32 minutes, then cool in the pans for one hour.

Notes

To ensure the best results, use a digital thermometer to check your ingredient and batter temperatures, as this is the key to a stable emulsion. Always serve the cake at room temperature to allow the butter-based crumb to soften for the best mouthfeel.

Prep Time: 20 mins
Cook Time: 32 mins
Category: Dessert
Method: Creaming
Cuisine: American