- 1 1/3 cups (175 grams) all-purpose flour
- 3/4 cup plus two tablespoons (175 grams) granulated white sugar
- One teaspoon (4 grams) baking powder
- 1/4 teaspoon (1 gram) salt
- 3/4 cup (170 grams) unsalted butter at room temperature (cut into chunks)
- Three large eggs (165 grams) at room temperature
- Three tablespoons (42 grams) of milk at room temperature
- One teaspoon (4 grams) pure vanilla extract
Instructions;
- Preheat your oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a flour-containing vegetable spray) in a six-cup (240 ml) bundt pan.
- Place the flour, sugar, baking powder, and salt in the bowl of your electric stand mixer fitted with the paddle attachment (or with a hand mixer).
- Mix on low speed until combined. Add the butter and mix slowly until the dry ingredients are moistened and have a mealy consistency, like wet sand.
- Add the eggs, one at a time, and mix slowly until the batter is smooth.
- Then, increase the mixer speed to medium-high and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides and bottom of the bowl as needed.
- Add the milk and vanilla extract and mix to combine. Place the batter in a pastry bag fitted with a 1/2-inch (1.25-cm) plain pastry tip. Pipe the batter evenly into the six bundt moulds (115 grams in each mould) and smooth the tops. Bake for about 16 – 18 minutes or until a toothpick inserted into the centre comes clean.
- Remove the cakes from the oven and place them on a wire rack to cool in the pan for about 10 minutes. Then, remove the cakes from the pan to finish cooling before frosting.
Vanilla Glaze;
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