by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Calories: 544kcal Author: Anne Carter
– Stand Mixer – Round Piping Tip and Piping Bag
– 3 large eggs – 3 oz vegetable oil – 10 oz whole milk – 1 tsp almond extract – 2 tsp vanilla extract – 8 oz butter unsalted
– 1/2 tsp salt – 1/2 tsp baking soda – 3 tsp baking powder – 12 oz granulated sugar – 13 oz bleached cake flour
1. Heat your oven to a range between 335º F/168º C and 350º F/177º C. I usually stick to the lower setting to avoid over-browning the cake outside before it's fully baked inside. 2. Set aside 4oz of milk and oil in a separate bowl or cup. In another measuring cup, mix the remaining milk, vanilla extract, almond extract, and room temperature eggs.
3. Measure out the dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them in the stand mixer bowl. 4. Attach the paddle, add softened butter in chunks, and mix until it looks like coarse sand.
5. Add the milk/oil mixture into the dry ingredients and mix on medium speed for 2 full minutes (speed 4 on my KitchenAid). 6. Then, add ⅓ of the milk/egg mixture three times until the batter is just combined. Don't forget to scrape the bowl!