- 10
- 35 mins
Ingredients
- Confectioners' Frosting:
- 3 cups (345 grams) sifted all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 grams) unsalted butter, room temperature
- 1 3/4 cups (350 grams) granulated white sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) room temperature milk
- 4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted
- 1 cup (226 grams) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk or light cream
- Assorted food colors (if desired)
Preparation
Step 1
: Preheat oven to
350 degrees F (180 degrees C) with rack in center of oven. Butter or spray with a non-stick vegetable spray, two
9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans
with parchment or wax paper, then spray the paper.
In a bowl, sift or whisk together the
flour, baking powder, and salt. In the bowl of
your electric
mixer, with the paddle attachment, (or with a hand mixer) beat the butter until
soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and
fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each
addition.
Add the vanilla extract and beat until combined.
With the mixer on low
speed, alternately add the flour mixture (in three additions) and milk (in two
additions), beginning
and ending with the flour.
or until a
toothpick inserted into the center of the cake comes out clean and the cake
springs back when pressed lightly in center. Place the
cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert
the cakes onto a greased rack. Remove the parchment paper and re-invert cakes so
that tops are right side up. Cool completely before frosting.