Layer Cake / Torte Recipe

From Dorothy McNett's Recipe Book.

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Layer Cake / Torte

From Dorothy McNett's recipes at www.dorothymcnett.com. This is a perfect recipe for beginner cake bakers as well as those who consider themselves advanced! Everyone loves the texture and flavor, and you get to decide on what kind of filling and frosting you want. Just a simple buttercream frosting, plain or chocolate, is perfect and if you have some fresh fruits such as blueberries on hand, arrange some on the top and along the sides. Makes two 8 or 9 inch layers, or one 9 by 13 inch oblong cake.

2 1/4 cups unbleached all purpose flour
1 1/2 cups raw sugar
1 tablespoon baking powder
1 teaspoon sea salt

1/2 cup unsalted butter, softened
1 cup milk, or almond or hemp milk
1 teaspoon pure vanilla extract or vanilla bean paste
3 large eggs

Preheat oven to 350 degrees with oven rack in middle of the oven. With a pastry brush, spread a thin layer of olive oil over bottom of baking pans, 8-9 inches in diameter, or use 2 square baking pan about 9 inches, or 1 oblong larger baking pan or mold. Do not oil up the sides, just the bottom. Set aside. Sift or whisk the flour to lighten it. Carefully measure the flour and place into a batter bowl or other large bowl. Add the sugar, baking powder and salt. Whisk together very well. Set aside. In another batter bowl, soften the butter on 1/2 power for 30 seconds in microwave if it is cold from the refrigerator. If it has been at room temperature and is soft to the touch, it is fine to use without further softening. Using an electric mixer or hand held electric beater, cream the butter until light and fluffy. Add the milk and vanilla along with the flour mixture in 2-3 batches, blending well after each addition. Add the eggs and beat about 2 minutes, scraping down the sides of the bowl to get everything nicely mixed in. Pour into prepared pans. Bake 30-35 minutes for the layer cakes, or 40-45 minutes for the oblong cake. It should be browned and when touched lightly with your finger, it tests done. If your finger leaves a depression and top is a bit soft, add about 5 more minutes. When done, remove from oven and place on a cooling rack. When cool, use a soft spatula or knife to run around the edges to loosen it from the pan. Invert onto serving plate. Frost and decorate as desired.

Recipe created 2011-05-17.

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