Ingredients
1 cup butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
2 34 cups flour
12 teaspoon baking powder
14 teaspoon baking soda
12 teaspoon salt
1 cup skim milk
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
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For cake, preheat oven to 325 F and grease and flour 3 9-inch round cake pans. Beat butter in a mixer fitted with the paddle attachment or with electric beaters until light and fluffy. Add sugar and again beat until fluffy. Beat in vanilla and add eggs, one at a time, blending well after each addition. In a separate bowl, sift flour, baking powder, baking soda and salt. Add flour, 1/2 cup at a time, mixing on a lower speed and alternating with buttermilk until all has been added and batter is smooth. Scrape batter evenly between the 3 prepared pans (I use a measuring cup to dole out the batter equally) and level with a spatula. Give the cake pans a gentle tap on the counter to loosen up any trapped air bubbles. Bake on center rack of the oven for 30 to 40 minutes, rotating pans halfway through cooking, until a center inserted in the center of the cake comes out clean. Cool cakes for 20 minutes, then turn out on a rack to cool completely.