King Arthur Baking Company Cake Flour Unbleached 32 oz (907 g)

Vanilla Birthday Cake 

You’ll Need 

• 2 3/4 cups (326 g) King Arthur Unbleached Cake Flour 
• 1 2/3 cups (333g) sugar
• 1 tablespoon baking powder 
• 3/4 teaspoon salt 
• 12 tablespoons (170g) unsalted butter, softened
• 2 large egg whites, at room temperature 
• 3 large eggs, at room temperature 
• 1 cup (227g) whole milk, at room temperature 
• 1 tablespoon vanilla extract 
• 1 teaspoon almond extract

Directions 

1. Preheat oven to 350ºF. Lightly grease cake pans or liner line muffin pan with papers and grease papers. 

2. Mix dry ingredients in bowl (or stand mixer bowl). Add soft butter and mix until evenly crumbly. 

3. Beat in egg whites one at a time, then whole eggs, beating for 30 seconds and scraping down sides and bottom of bowl each time. 

4. Whisk together milk and vanilla and almond extracts. Add to batter one-third at a time, beating for 30 seconds and scraping down bowl after each addition. After scraping bowl for last time, beat for additional 30 seconds. 

5. Pour batter into pan(s); fill cupcake papers half full. 

6. Bake as directed in chart below. A toothpick inserted into center of cake should come out with a few moist crumbs. Remove cakes from oven, cool for 15 minutes in pan(s), then transfer to rack to cool completely before frosting.

For consistent results: We recommend weighing ingredients. 1 cup of Unbleached cake flour = 120 g.

Safe handling instructions: Raw flour is not ready-to-eat and must be thoroughly cooked or baked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.