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Print this Recipe    Butter 11

Butter Cake
Makes two 8- or 9-inch rounds, 24 cupcakes, or one 9- x 13-inch sheet cake

Cooking spray (optional)
1/2 pound (2 sticks) unsalted butter
1 1/2 cups sugar
3 eggs, slightly beaten
2 teaspoons vanilla extract
2 1/2 cups flour, sifted, or 3 cups cake flour
1/4 cup cornstarch (if using all-purpose flour)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk

Preheat the oven to 350 degrees F. Butter or spray two 8- or 9-inch
cake pans, 24 muffin tins, or one 9- x 13-inch cake pan and coat
each pan with 1 teaspoon of flour. Using an electric mixer, cream
the butter and incorporate the sugar, beating slowly for 2 minutes
until smooth. Add the eggs and the vanilla extract and beat 2
minutes more. Combine the flour, cornstarch (if using), baking
powder, and salt in a 2-quart mixing bowl. Starting and ending with
the flour, alternate flour and milk additions, scraping down the
sides of the mixing bowl two or three times, until the batter is
smooth. Spread the batter evenly in the prepared cake pans. Bake
about 30 to 35 minutes, until golden on top and springy to the
touch; a toothpick inserted in the middle should come out clean.
Don't overbake. Bake cupcakes about 20 minutes. Allow the layers
to cool 10 minutes in their pans, then tap along the edges to
loosen. Nudge the layers out of their pans onto wax paper so the
bottoms cool before you ice them. When you are ready to ice, tear
wax paper into strips to tuck under the cake edges to protect the
serving plate. Choose any favorite icing; they all go with this

Note: Omit the cornstarch if using cake flour


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