- 12
- 30 mins
- 150 mins
Ingredients
- 2 2/3 cups all-purpose flour,
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 2/3 cups granulate sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups 2% milk
- Vanilla Frosting
- 1 cup unsalted butter, room temperature
- 1 tsp vanilla
- 4 cups icing sugar
- 1/4 cup milk
Preparation
Step 1
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.
BEAT 1 cup butter in a large bowl, with an electric mixer on medium, until creamy, 1 min. Add 1 tsp vanilla and 1 cup icing sugar. Beat for 1 min. Reduce speed and beat in remaining sugar in 3 parts, alternating with 1/4 cup milk (in 2 parts), ending with sugar. Beat on medium-high, scraping down sides of bowl as needed, until fluffy, 1 to 2 min.
ASSEMBLE cake on a cake stand. Place the first layer, then slip 3 or 4 short strips of parchment paper under edges of cake to protect the stand. Spread 1 cup icing evenly over top of the cake layer. Place second cake layer over icing. Spread a thin layer of icing on sides and top of cake. Refrigerate until icing is firm, about 15 min. Spread remaining icing on top and around the cake. Remove parchment strips.
EASY CHOCOLATE CAKE;
Replace 1 cup flour with 1 cup unsweetened cocoa powder.
CHOCOLATE ICING;
Replace 1 cup icing sugar with 1/2 cup melted milk chocolate.
If using 9" inch pans decrease the baking time by min.