Ingredients
- 12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
- 16 ounces cake flour, plus 2 tablespoons
- 16 ounces sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup whole buttermilk, room temperature
Directions
Arrange a rack in the middle of the oven and heat to 375 degrees F.
Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.


















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By Glenda115
on December 10, 2011
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This cake is fabulous like the other writer said if you don't follow the directions correctly don't blame the recipe. Also invest in a food thermometer. All ovens are not calibrated the same. 210 degrees is a perfect cake . I made it in several vessels and they all were perfection! YUM!
By huck01_12664347
Philadelphia, 78
on December 09, 2011
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I posted a poor review prior but tried this again, this time WEIGHING the ingredients. This cake is FABULOUS. Not too sweet, very compact, tons of flavor. If the reason it doesn't turn out is because of measuring the ingredients incorrectly, don't fault the recipe.
Now I want to eat this!
By KatNik
on November 22, 2011
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DON'T BAKE THIS CAKE!! This recipe was terrible. I read all the reviews and followed suggestions that made sense. Still the cake was awful. It took two hours to bake (tube pan and still was not done inside. I couldn't bake it any longer because the outside was burning. At first I thought the taste was good, but then realized it was very eggy. It was a complete waste of ingredients.
Read all 35 reviews