Moist Yellow Cake
3 cups cake flour (prefer 'soft as silk' brand)
1 Tb baking powder
1/2 tsp. salt
1 cup unsalted butter at room temp
2 cups sugar
5 eggs at room temp
2 tsp. vanilla
1 1/4 cups buttermilk or heavy cream
Preheat oven to 350. Butter & flour two 8" round pans (or one 10" x 3" round pan).
In medium bowl, sift flour, baking powder, and salt. Set aside.
Beat butter on medium speed of mixer for 2-3 minutes, until light and creamy.
Add sugar, 1/4 cup at a time, beating 2 minutes after each addition. Scrape sides of bowl occasionally.
Add eggs, one at a time, beating for 1 minute after each addition.
Stir vanilla into buttermilk.
Add dry ingredients alternately with buttermilk, beginning & ending with dry ingredients. Mix until just incorporated. Scrape sides of bowl and mix 15 seconds further.
Pour batter into prepared pans and smooth to even. Lift & drop pan onto counter top 2-3 times to burst any air bubbles & allowing batter to settle.
Center pans onto lower third of oven and bake approx. 45 minutes (closer to 65 if using one large pan) until cake is golden and comes away from sides of the pan. Toothpick inserted into center should come out clean.
Pairs Well With
This has been a staple of mine for use in various wedding, birthday, and special event cakes over the years. I think it originally came from my recipe collection from Kump's or The Registry Resort.