Yellow Butter Cake (Using Butter) from Smitten Kitchen
Ingredients for a two layer 8-inch cake and 12 cupcakes
4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken
1) Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment.
2) Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
3) Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Martha Stewart's Basic Yellow Cake (Using Oil) from The Martha Stewart Living Cookbook
Ingredients for a two layer 8-inch cake
4 & 1/4 Cups Flour
3 & 1/3 Cups Sugar
3 1/2 teaspoons Baking Soda
1 & 3/4 teaspoons Baking Powder
pinch of salt
3 Large Eggs plus 1 Yolk
1 & 3/4 Cups Warm Water
2 Cups Buttermilk
1/2 Cups Vegetable Oil
2 teaspoons Vanilla Extract
1) Heat oven to 350°F. Grease and flour two 8-inch round baking pans.
2) Stir together sugar, flour, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in warm water (batter will be thin). Pour batter into prepared pans.
3) Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.