Classic Two-Layer Cake Recipe
This recipe yields two 9-inch round cakes. To ensure a high-quality cake, it's essential to use precise measurements, follow the instructions carefully, and consider the factors that affect cake texture and consistency.
Ingredients:
For the cake:
- 2 ¾ cups (315g) all-purpose flour
- 2 ¼ cups (285g) granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (235ml) whole milk, at room temperature
For the buttercream frosting:
- 1 ½ cups (190g) unsalted butter, softened
- 3 ¾ cups (450g) powdered sugar
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2-4 tablespoons whole milk
Instructions:
Preparation:
1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, then line the bottoms with parchment paper, and dust the sides with flour, tapping out excess.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with milk, beginning and ending with the flour mixture. Beat just until combined.
Baking:
1. Divide the batter evenly between prepared pans, about 2 ¼ cups (295g) per pan.
2. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
3. Rotate the pans halfway through the baking time to ensure even cooking.
Buttercream Frosting:
1. Beat the butter until creamy, about 2 minutes.
2. Gradually add powdered sugar, beating until smooth and creamy.
3. Beat in salt and vanilla extract.
4. Add milk, 1 tablespoon at a time, until the frosting reaches the desired consistency.
Adjusting Ingredient Quantities and Baking Time:
If using larger or smaller cake pans, adjust ingredient quantities and baking time as follows:
- For 8-inch pans, use 1 ¾ cups (210g) batter per pan and bake for 25-30 minutes.
- For 10-inch pans, use 3 cups (365g) batter per pan and bake for 40-45 minutes.
Factors Affecting Cake Texture and Consistency:
Cake texture and consistency can be affected by various factors:
- Altitude: At high altitudes (above 3500 feet), cakes may rise too quickly and then collapse. Adjust baking powder to 1 ¼ teaspoons, and reduce liquid by 1-2 tablespoons.
- Humidity: In humid environments, cakes may become too moist or soggy. Increase baking time by 2-5 minutes to ensure cakes are fully cooked.
- Oven temperature: Ensure the oven temperature is accurate, as this can affect cake texture and consistency.
Troubleshooting:
Uneven baking: If cakes are not baking evenly, check the oven temperature and adjust as needed. Rotate pans halfway through the baking time.
Cake collapse: If cakes collapse during baking, check for proper oven temperature and baking time. Make sure the pans are at the correct distance from the heat source.