1-2-3-4 Cake
The warhorse of layer cooks according to Richard Sax. And he’s pretty much right. You can’t mess this up, unless you are me and get distracted. Still, it’s pretty much fool-proof and very good.
Makes three 8 inch round layers, or two 9-inch round layers or 2 8-inch square cakes
3 cups sifted cake flour (not self-rising)
1 T baking powder
1 t baking soda
1/2 t salt
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 1/4 buttermilk or a mixture of plain or lemon yogurt thinned with milk
1 1/2 t vanilla extract
Preheat the oven to 350 degrees. Butter and flour the cake pans; set asid. Resift the flour with the baking powder, baking soda and set aside; set aside.
In a large bowl, cream the butter and sugar with an electric mixer at medium
