Tiered Vanilla Cake

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Vanilla Cake

Author: Sarah Truesdell

Ingredients

• 4 eggs
• 3 oz milk
• 2 tsp vanilla extract
• 450 g (3 2/3 cups) cake flour
• 450 g (2 1/4 cups) sugar
• 1 tbsp baking powder
• ¾ tsp baking soda
• 1 ⅛ tsp salt
• 9 oz (18 tbs) unsalted butter
• 9 oz milk

Instructions

1. Preheat oven to 350F. Line the bottoms of three 6 inch  and three 4 inch cake pans with parchment. Do not grease or flour.
2. In a medium/small bowl, whisk together the eggs, 3 ounces of milk and the vanilla. Set aside.
3. In a large bowl, or bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, and salt.
4. Add the soften butter, and remaining 9 ounces of milk. Mix on low until ingredients are moistened and then beat on medium speed (or high with a hand mixer) for 1-2 minutes. Scrap down the sides of the bowl.
5. Add the egg mixture in three parts, beating between additions until incorporated. Scrap down bowl. Beat on medium for another 30 seconds.
6. Pour evenly into pans (use a scale for accuracy). Bake for 30-40 minutes, until the cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean.
7. Remove BEFORE the cake begins to pull away from the sides of the pan. Let cool in pans for 10 minutes, then run a thin knife around the edges to loosen the sides from the pan. Turn out onto a rack and let cool completely.

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