High-Altitude Classic 1-2-3-4 Cake (Or Cupcakes)

Let's Cook

1. Step 1.

   Whisk together thoroughly in a medium bowl: 3 cups plus 1 tablespoon sifted (370g) all-purpose flour; 2 teaspoons baking powder; ¾ teaspoon salt

2. Step 2.

   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)

3. Step 3.

   Scrape down the bowl and beat for 1 minute. Add 2 at a time, beating well after each addition: 5 large eggs

4. Step 4.

   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

5. Step 5.

   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.

6. Step 6.

   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.)