VANILLA CAKE

Another cake from The Cake Boss.  This cake is very moist and really yummy and can be made into cupcakes. I used butter instead of the oil and loved it.


21/2 cups cake flour
2 cups granulated white sugar
3/4 cups of vegetable oil OR 1 1/2 sticks (170.5g) unsalted butter
2 1/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
4 extra-large eggs, at room temperature
1 cup whole milk

Method
Position the oven rack in the center of the oven. Preheat the oven to 350 F (180 C)
Grease two 9-inch cake pans with *cake release.

Put the flour, sugar, butter or oil, baking powder,vanilla and salt in the bowl of a stand mixer with a paddle attachment. Mix on slow until all the ingredients are combined, then low-medium and continue to mix until smooth, approximately 1 minute.

With the mixer still mixing add eggs one at a time, incorporating eggs into mixture before adding the next. Stop mixing and scrape down the bowl making sure all ingredients are incorporated. Turn the mixer to low-medium speed until all the eggs are thoroughly mixed in. This will ensure that the sugar is dissolved and that the flour has been fully incorporated, which will help produce a luxurious mouth-feel in the final cake.

With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape down the sides and bottom between the two additions. Continue to mix for another minute until the mixture appears smooth. Before baking, be sure the batter is at 70-73 F or the cake will crown.

Divide the batter between the 2 cake pans. Bake until done about 25-30 minutes.


*CAKE RELEASE
1 cup oil
1 cup all purpose flour
1 cup shortening

Mix all ingredients in a mixer till well blended. Keep the mixture in an air tight container in the fridge.
Use a pastry brush to grease cake pans.