Vanilla Cake

Ingredients

  • Two sticks unsalted butter, at room temperature, plus more for the pans
  • Three cups all purpose flour, plus more for the pans
  • One tablespoon baking powder
  • One half teaspoon salt
  • One and a fourth cups sugar
  • Four large eggs, room temperature
  • One tablespoon vanilla extract
  • One and fourth cups whole milk

 

Cooking directions

  1. Preheat the oven to 350 degrees. Butter two nine-inch round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  2. Whisk three cups flour, the baking powder and salt in a bowl until combined. Beat two sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about three minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scaping down the bowl as needed. Beat in the vanilla. Beat in the flour mixture in three batches, alternating with the milk, beginning and ending with flour, until just smooth.
  3. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, thirty to thirty-five minutes. Transfer to racks and let cool ten minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Recipe courtesy of https://www.foodnetwork.com/recipes/food-network-kitchen/basic-vanilla-cake-recipe-2043654

 

 

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