HIGH-ALTITUDE CLASSIC 1-2-3-4 CAKE (OR CUPCAKES)
Two 9-inch round layers, or one 13 × 9-inch cake, or about twenty-four 2 ¾-inch cupcakes; 16 to 24 servings
This easy-to-remember formula was originally designed—at sea level—for reliability: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. At higher elevations, because adjustments are needed, the numbers and proportions change, as you will see below. You can vary the flavor, keeping the vanilla, by adding orange, lemon, or almond extract. Please read About High-Altitude Cake Baking and About Butter Cakes. This recipe is designed for baking at 5,000 feet.
If baking at 7,000 feet, reduce the oven temperature to 350°F. Add 2 tablespoons (15g) flour, reduce the sugar by 1 tablespoon (10g), and add 2 tablespoons (30g) buttermilk. Bake layers for 22 to 27 minutes, a sheet cake for 30 to 32 minutes, or cupcakes for 22 to 25 minutes.
If baking at 10,000 feet, preheat the oven to 375°F, then reduce the temperature to bake at 350°F. Add 2 tablespoons (15g) flour and 3 tablespoons plus 1 teaspoon (50g) buttermilk; reduce the baking powder by ½ teaspoon and the sugar by 1 tablespoon (10g). Bake layers for 28 to 30 minutes, sheet cake for 30 to 35 minutes, or cupcakes for 28 to 30 minutes.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Thoroughly grease and flour two 9-inch round cake pans, one 13 × 9-inch baking pan, or two 12-cup muffin tins. Line round cake pans with parchment paper and muffin tins with paper liners.
Whisk together thoroughly in a medium bowl:
- 3 cups plus 1 tablespoon sifted (370g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
Beat in a large bowl, or in a stand mixer with the paddle attachment, until well blended:
- 2 sticks (8 oz or 225g) unsalted butter, softened
- 2 cups minus 1 tablespoon (390g) sugar
- 2 teaspoons vanilla
- (1 teaspoon almond or other extract)
Scrape down the bowl and beat for 1 minute. Add 2 at a time, beating well after each addition:
- 5 large eggs
Scrape down the bowl. (Don’t worry if the batter looks curdled.) On low speed, add the flour mixture in 2 parts, alternating with:
- 1 cup plus 2 tablespoons (275g) buttermilk
in 2 parts, blending well. Then beat on high speed for about 1 minute or until the batter is smooth and creamy. Divide the batter between the round pans, scrape into the baking pan, or, for cupcakes, fill the cups almost three-quarters full. Bake until a toothpick inserted into the center comes out clean, 22 to 25 minutes for layers, 30 to 33 minutes for the sheet cake, or 20 to 22 minutes for cupcakes.
Let cool in the pans on a rack for about 15 minutes. Unmold if applicable and cool completely. (The sheet cake can be cooled in and served from the pan.)