I was doubtful at first that an all-purpose flour cake could be both fluffy and moist; in the past, I’d only been able to get that outcome when using cake flour. In addition, I almost always have just King Arthur Flour in the cupboard, which results in a denser (but still wonderful!) cake. Imagine my delight when I took my first taste and discovered a cake beyond my wildest hopes. I’m not sure if it’s the one tablespoon of baking powder or the entire beating time of four minutes, but whatever the secret is, this recipe works!
This is a recipe that I will use again and over again.
Ingredient:
2 cups sifted all-purpose flour
a quarter cup of sugar
1 tablespoon powdered baking soda
1 teaspoon kosher salt
1/2 cup softened butter
1 gallon of milk
1 teaspoon extract de Vanille
two eggs
Instruction:
Preheat the oven to 350 degrees Fahrenheit. Set aside two 8 inch x 2-inch baking pans that have been greased and floured.
Sift the flour, sugar, baking powder, and salt in a large mixing basin.
Combine the butter, milk, and vanilla extract in a mixing bowl. Beat for 2 minutes with a hand mixer, scraping down the sides of the bowl as needed.
Add the eggs and beat for another 2 minutes.
Pour the batter into the prepared pans, evenly dividing it between them. 30–35 minutes in the oven, or until a toothpick inserted in the center comes out clean. Remove the dish from the oven.
Cool for 10 minutes in the pans before turning out onto a cooling rack to cool fully.
Using your preferred frosting, frost the cake. I used the chocolate frosting from the back of Hersey’s cocoa container as my favorite.
