Espresso Mexican Vanilla Cake with Extract

Ingredients

• 2 cups all-purpose flour (240 g)
• 1.5 cups granulated sugar (300 g)
• 0.75 cup unsalted butter, softened (170 g)
• 3 large eggs
• 1 cup whole milk (240 ml)
• 2 tsp baking powder (8 g)
• 0.5 tsp fine sea salt
• 2 tsp VanillaGoods Mexican vanilla extract (10 ml)
• 1 tsp espresso powder (2 g)

Instructions

1. 1. Flavor note: Dissolve the espresso powder in a teaspoon of warm water before adding, so it blends smoothly.
2. 2. Cream the softened butter and sugar with a mixer until light and fluffy, about 3 minutes, then beat in the vanilla.
3. 3. Add the eggs one at a time, beating well after each so the batter stays smooth and doesn't curdle.
4. 4. Whisk the flour, baking powder, and salt together, then add to the batter in three additions, alternating with the milk and mixing just until combined.
5. 5. Divide between greased pans and bake at 350F (175C) for 28-32 minutes, until the tops spring back when lightly pressed and a tester comes out clean.
6. 6. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely before frosting.