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Classic Vanilla Butter Cake

kept byfatty22
recipe bySerious Eats

16 ounces plain or toasted sugar (about 2 1/4 cups; 455g)
4 1/2 teaspoons baking powder
2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
8 ounces unsalted butter (16 tablespoons; 225g), soft but cool, about 60°F (16°C)
3 large eggs, brought to about 65°F (18°C)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
16 ounces whole milk (about 2 cups; 455g), brought to about 65°F (18°C)
16 ounces all-purpose flour (about 3 1/2 cups, spooned; 455g)



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