Chocolate Cake
Makes three 8” layers*
Preheat oven to 350° and prepare three 8” (20 cm) round cake pans with butter or spray and parchment
Ingredients:
2 c (250 g) all-purpose flour
3/4 c (64 g) dutch-processed cocoa, ideally Valhrona
2 t baking soda
1 t kosher salt
1 c (240 g) full-fat sour cream
2 t vanilla extract
1/2 c (112 g) neutral oil
1 1/2 c (330 g) brown sugar (light or dark), packed
1/2 c (100 g) granulated sugar
2 large eggs, at room temperature
1 c (240 g) boiling water
In a medium bowl, sift together the flour, cocoa, baking soda, and salt. Don’t skip this step as sifting is important in order to break up any lumps of cocoa.
In a separate large bowl, whisk together the sour cream, vanilla extract, oil, both sugars, and the eggs until thoroughly combined.
Fold the dry ingredients into the wet until no streaks of dry appear.
Whisk in the boiling water, 1/4 c (60 g) at a time until all the water is incorporated and you have a nice, smooth batter.
Divide evenly between the three pans and bake for 20–25 minutes until the cake starts pulling away from the sides of the pan, the top springs back when gently pressed, and a toothpick inserted in the center comes out with a few moist (not wet!) crumbs.
Remove pans to a rack and let cool in the pans for 10 minutes before removing from the pans to cool completely.
* Or…
Two 9” (23 cm) layers: 25–30 minutes
18 cupcakes: 16–18 minutes
9” x 13” (23 x 33 cm): 25–30 minutes
Bundt or tube pan: 45–50 minutes
YELLOW Cake
Makes three 8” layers*
Preheat oven to 350° and prepare three 8” (20 cm) round cake pans with butter or spray and parchment
Ingredients:
3 c (300 g) cake flour, sifted
1 t baking powder
1 t baking soda
1/2 t kosher salt
1 c (240 g) whole milk or buttermilk
1/4 c (56 g) neutral oil
1 T vanilla extract
2 sticks (1 c; 227 g) unsalted butter, at room temperature
2 c (400 g) granulated sugar
4 large eggs, at room temperature
In a medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
In a large glass measuring cup stir together the milk or buttermilk, oil, and vanilla extract.
In the bowl of a stand mixer fitted with the paddle attachment (this can be done with a hand mixer as well), cream the butter and sugar on medium speed until fluffy and much lighter in color, about 4 minutes.
Add the eggs one at a time beating for one minute after each egg goes in. Make sure to stop the mixer often and scrape the bowl.
On low speed, alternately add the dry and wet ingredients in three parts beginning and ending with the dry. Stop the mixer when adding the last bit of dry and mix in by hand with a flexible spatula.
Divide evenly between the three pans, smooth the tops with a small offset spatula, and bake for 20–25 minutes until the cake starts pulling away from the sides of the pan, the top springs back when gently pressed, and a toothpick inserted in the center comes out with a few moist (not wet!) crumbs.
Remove pans to a rack and let cool in the pans for 10 minutes before removing from the pans to cool completely.
* Or…
Two 9” (23 cm) layers: 25–30 minutes
18 cupcakes: 16–18 minutes
9” x 13” (23 x 33 cm): 25–30 minutes
Bundt or tube pan: 45–50 minutes
white Cake
Adapted from The Vintage Baker by Jessie Sheehan
Makes two 8” (20 cm) or 9” (23 cm) layers
Preheat oven to 350° and prepare round cake pans with butter or spray and parchment
Ingredients:
2 1/4 c (270 g) cake flour, sifted
2 t baking powder
1/2 t baking soda
1 t fine sea or table salt
3/4 c (170 g) vegetable shortening (Jessie uses 1/2 c shortening and 1/4 c unsalted butter, melted, but I prefer all shortening)
2 t vanilla extract
1 1/2 c (300 g) granulated sugar
1 c (240 g) ice water
4 egg whites, beaten to a stiff peak
In a medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment (this can be done with a hand mixer as well), cream the shortening, sugar, and vanilla on medium speed until fluffy and much lighter in color, about 4-5 minutes.
On low speed, alternately add the dry ingredients and ice water in three parts beginning and ending with the dry. Stop the mixer when adding the last bit of dry and mix in by hand with a flexible spatula.
Fold in the stiffly beaten egg whites.
Divide evenly between the pans, smooth the tops with a small offset spatula, and bake for 22-27 minutes (8”) / 20–25 minutes (9”) until the cake starts pulling away from the sides of the pan, the top springs back when gently pressed, and a toothpick inserted in the center comes out with a few moist (not wet!) crumbs.
Remove pans to a rack and let cool in the pans for 10 minutes before removing from the pans to cool completely.