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Preheat the oven to 350F (conventional) or 335F (convection).
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Set the rack in the middle of the oven.
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For cupcakes, set racks in the upper-middle and lower-middle positions.
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Set out the ingredients and equipment:
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Sift the flour directly into a bowl on a scale for accurate measuring.
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Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend.
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Set aside.
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Measure the liquid ingredients into a separate bowl and set aside.
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Measure the butter and sugar into separate bowls and set aside.
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Crack the eggs into a separate bowl and set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 5 minutes.
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With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition.
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Stop the mixer and scrape the sides of the bowl.
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Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.
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Move swiftly through this step to avoid overworking the batter.
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Dont wait for the dry or liquid mixtures to be fully incorporated before adding the next.
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This step should take a total of about 60 seconds.
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Stop the mixer and scrape the sides of the bowl all the way down.
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Dont miss the clumps of ingredients hiding on the bottom of the bowl.
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Mix on medium speed for 15 to 20 seconds to develop the batters structure.
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Prepare the pans.
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For 9-inch-round cakes, line the bottom of each pan with parchment; do not spray the sides.
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For cupcakes, lightly spray the pan with a nonstick spray to help release any overflowing crowns.
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Line the pan with paper liners.
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For 9-inch-round cakes, deposit the batter in three separate areas of each pan and smooth out with the rubber spatula or an offset metal spatula, making sure the pans are two-thirds full.
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For cupcakes, use a 2-ounce, trigger-release, ice-cream scoop to deposit batter into the lined pans so theyre two-thirds full.
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Follow the approximate bake times listed below.
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ITEM: 9-inch rounds - at Sea Level, bake 28 minutes; at High Altitude, bake 35 minutes.
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ITEM: cupcakes - at Sea Level, bake 22 minutes; at High Altitude, bake 20 minutes.
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Once the top of the cake doesnt jiggle in the center, test for doneness by inserting a bamboo skewer in the center of the cake.
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An even dark brown color should extend from the edge to the center, and the cakes edges may pull away from the pan.
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When the skewer shows just a touch of crumbs or comes out clean, the cake is done.
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Remove the pan from the oven and place on a heat-resistant surface or wire rack.
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For 9-inch-round cakes, cool to room temperature, 25 to 30 minutes, before removing from the pans.
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Use a small offset spatula to loosen each cake from the rim of the pan.
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Carefully invert each pan onto a flat surface and remove the layers.
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Remove the parchment from the bottom of each cake and wrap the cake tightly in plastic.
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Refrigerate the layers for up to 5 days before frosting.
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(See page 200 for more information on layering and assembling.)
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For cupcakes, cool to room temperature, 25 to 30 minutes, before carefully lifting each cupcake from the pan.
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Proceed with frosting or store for later use.
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SERVING AND STORING
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Serve frosted with your choice of buttercream.
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It's especially good paired with Coconut Buttercream.
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Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week.
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If frosted, store under a cake dome for up to 3 days, or in the fridge for up to 1 week.
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To store unfrosted cake longer, label, date, and store the plasticwrapped cake in the freezer for up to 1 month.
