Ingredients
- 2 2/3 cups all-purpose flour (355 g)
- 4 tsp baking powder (16 g)
- 1 tsp salt (6 g)
- 3/4 cup unsalted butter, at room temperature (170 g)
- 1 2/3 cups granulated sugar (335 g)
- 2 eggs
- 1 tsp vanilla (12 g)
- 1 1/2 cups 2% milk (375 g)
- Buttercream or Chocolate icing, or any other frosting of your preference
Instructions
- PREHEAT oven to 350F.
- Spray 2 8-in. round cake pans with oil and line bottoms with parchment.
- STIR flour with baking powder and salt in medium bowl.
- Beat 3/4 cup butter with granulated sugar in large bowl, with an electric mixer on medium, until fluffy.
- Add eggs, 1 at a time, beating well and scraping down sides of bowl as needed.
- Beat in 1 tsp vanilla.
- Gently beat in one-third of flour mixture, then add 3/4 cup milk. Repeat, ending with flour mixture.
- Divide batter between prepared pans.
- BAKE in centre of oven until a cake tester inserted in centre comes out clean, about 35 min.
- Cool in pans on a rack for 10 min, then turn cakes out onto rack. Remove parchment.
- Cool completely, 1 hour.
- Once fully cooled, place the cake on a cake stand and frost.
- Refrigerate until icing is firm, about 15 min. Spread remaining icing on top and around the cake.