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Butter 11

Butter 11 is built on Unsalted Butter, Sugar, Vanilla Extract, Flour Sifted Or Cake Flour, and Cornstarch. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 lb
• 1 1/2 cup
• 2 tsp
• 2 1/2 cup
• 1/4 cup
• 1 tbsp
• 1/4 tsp
• 1 cup

Method (preview)

1. 1

   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.

2. 2

   Add the eggs and the vanilla extract and beat 2 minutes more.

3. 3

   Combine the flour, cornstarch (if using), baking powder, and salt in a 2-quart mixing bowl.

4. 4

   Spread the batter evenly in the prepared cake pans.

5. 5

   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.

6. 6

   Don't overbake.

7. 7

   Bake cupcakes about 20 minutes.

8. 8

   Allow the layers to cool 10 minutes in their pans, then tap along the edges to loosen.

9. 9

   Nudge the layers out of their pans onto wax paper so the bottoms cool before you ice them.

10. 10

    When you are ready to ice, tear wax paper into strips to tuck under the cake edges to protect the serving plate.

11. 11

    Choose any favorite icing; they all go with this cake.