Base Cake

Cake Ingredients

• 360g cake flour
• 350g granulated sugar
• 8g (2tsp) baking powder
• 1 tsp Morton kosher salt (1.5 tsp if Diamond)
• 1/2 tsp baking soda
• 226g (2 sticks) unsalted butter, room temp
• 240g buttermilk, room temp
• 57g neutral oil, such as vegetable or grapeseed
• 2 large eggs + 5 large egg yolks, room temp
• 1 Tbsp vanilla extract

Recipe

Arrange an oven rack in the upper third of the oven and another in the lower third. Preheat oven to 350F. Lightly coat the bottom and sides of 3 (8in) cake pans with butter, then line the bottoms with parchment rounds. Reline with butter (useful to use butter wrappers).

Mix dry ingredients in a bowl.

Add sugar and butter to stand mixer. Mix until pale, light, and fluffy.

Add the eggs and vanilla and mix well, scraping down the sides.

Alternate between adding dry and buttermilk, starting and ending with dry (dry-wet-dry-wet-dry).

Weigh batter for equal bakes, roughly 17oz (~481g) of batter per pan.

Bake, rotating the pans on the top to the bottom after ~25 minutes. Bake for a total of 30-35 minutes. Check with toothpick in the center to come out clean.

• To more closely resemble confetti cake, add 1/2 tsp of almond extract and 100g of sprinkles to the batter.