Ingredients
- 2 sticks unsalted butter, at 70 degrees, plus much more for that pans
- 3 cups all-purpose flour, plus much more for that pans
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 4 large eggs, at 70 degrees
- 1 tablespoon vanilla flavoring
- 3/4 cup heavy cream
Directions
Preheat the oven to 350 levels F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper butter the parchment and mud the pans with flour, tapping the excess.
Whisk 3 cups flour, the baking powder and salt inside a bowl until combined. Beat 2 sticks butter and also the sugar inside a large bowl having a mixer on medium-high-speed until light and fluffy, about 3 minutes. Lessen the mixer speed to medium beat within the eggs. individually, scraping lower the bowl when needed. Beat within the vanilla. (The mix may look separated at this time.)
Mix 1/2 cup water using the cream inside a liquid calculating cup or bowl. Beat the flour mixture in to the butter mixture in 3 batches, alternating using the cream mixture, beginning and ending with flour, until just smooth.
Divide the batter between your prepared pans. Bake before the cakes are gently golden on the top and also the centers spring when pressed, 25 to half an hour. Transfer to racks and let awesome ten minutes, then operate a knife round the fringe of the pans and switch the cakes out to the racks to awesome completely. Take away the parchment. Trim the tops from the cakes having a lengthy serrated knife to ensure they are level, if preferred.
Photograph by Levi Brown
Recipe thanks to Food Network Magazine