This super-moist cake is great as a base for any type of frosting or fillings.
Makes: 12 servings
Prep: 30 mins
- 2 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 8 ounce sticks unsalted butter, softened
- 2 cups sugar
- 5 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup plus 2 tbsp. milk
- Preheat oven to 350 degrees . In a bowl, whisk the flour, baking powder and salt.
- In an electric mixer fitted with the whisk attachment, beat the butter on high until creamy, 2 minutes. With the machine on, gradually add the sugar and beat, scraping the bowl, until fluffy, 8 minutes. Beat in the eggs one at a time, scraping the bowl. Beat in the vanilla. At low speed, add the flour mixture in three additions, alternating with the milk. At medium speed, mix until smooth. Transfer to prepared foil-lined pans; bake as directed.
- This recipe was originally published in our "Instant Expert!: Mix & Match Cakes" booklet.