Back to Basics Moist Yellow Cake

• 1 cup (2 sticks) butter, softened
• 1½ cups sugar
• 2½ tablespoon baking powder
• 3/4 teaspoons salt
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 3 cups King Arthur Unbleached Cake Flour
• 1 cup milk

Preheat oven to 350ºF. Lightly grease pan(s). Beat together butter, sugar, baking powder, salt, and vanilla on medium-high speed until pale and fluffy, about 3 minutes.

Add eggs 2 at a time, beating until thickened. Scrape the bowl after each addition. Mix in half the flour, then the milk (the mixture will look curdled). Add remaining flour and beat to combine.

Pour batter into the prepared pan(s). Bake according to the table below, until the cake’s center feels firm and toothpick inserted into the center comes out clean.

Cool for 15 minutes. Loosen edges with a knife and turn out onto a rack to cool before frosting.

Baker’s Tip: Make It Your Own

Fancy White Cake: Add 3/4 teaspoon cream of tartar to the flour and substitute 8 egg whites for the 4 eggs, using the directions above.

Chai Spice Cake: Whisk 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cardamom, 1/4 teaspoon cloves, and 1/4 teaspoon black pepper into the flour. Brew tea in the milk; cool before adding to batter.

Store cool and dry.