Simple Yellow Cake


Simple Yellow Cake
Makes two 9-inch rounds or at least 2 dozen cupcakes

2 1/2 cups bleached all-purpose flour (11.5 ounces)
1/4 cup cornstarch
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
3 large eggs
2 tsp. vanilla extract
1 cup (2 sticks) butter, softened until easily spreadable
2 cups granulated sugar

Adjust oven rack to lower-middle position; heat oven to 350F. Coat two 9-inch round cake pans with cooking spray. Line base of pans with parchment or wax paper; spray again and dust with flour.

For the cake, mix flour, cornstarch, baking powder and salt in a large bowl. Mix milk, eggs and vanilla in a separate bowl. Using a mixer, beat softened butter into dry ingredients, first at low speed, then medium, until mixture forms pebble-sized pieces. Add 1/3 of the milk mixture and beat batter on low; then add remaining milk mixture in two stages, beating on medium speed just until batter is smooth. Add sugar and beat until incorporated, about 30 seconds. Pour batter into prepared cake pans.

Bake until a cake tester or toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Set pans on a wire rack; cool for 5 minutes. Run a knife around perimeter of pans to loosen the cakes, then remove them onto rack. Cool to room temperature.

For cupcakes, bake 14-20 minutes, or until a cake tester comes out clean.

Source of recipe: Tracy