The ingredients
1/2 cup unsalted butter, softened (plus extra for greasing the pans)
1 1/2 cups sugar
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups whole milk
1 teaspoon vanilla
2 1/2 cups buttercream frosting, such as basic buttercream
The equipment
2 9-inch round cake pans
Stand mixer or a hand mixer
Cookie scoop or measuring cup, for dividing the batter
Steps
- Preheat the oven to 350 degrees
- Mix together the flour, baking powder, salt and then set aside
- Prepare that pans:get your 2 9-inch pans with butter put a small amount of butter into the microwave for 15-20 seconds until melted. When melted rub on the inside bottom of the pan and on the sides.
- Beat the butter and sugar until fluffy and light. Cream together for about 3 to 5 minutes on medium spread.
- Add the eggs one at a time. Beat until the batter is smooth and creamy looking. Adding the eggs one at a time gives them a better chance at incorporating into a smooth batter. Be sure they are room temperature so the batter does not appear clumpy.
- Beat in half of the dry ingredients. Add the sifted dry ingredients with the mixer running at low speed. Continue to mix until smooth and no clumps.
- Addi in the milk and vanilla by adding small splashes at a time. Sso it does not clump or get over mixed.
- Add in the remaining flour mixture until smooth and fully mixed so you can not see any flour. When done mix around with a spatula to make sure there is no more flour at the bottom.
- Divide that batter into the cake pans. Use a scale to divide the cake batter into the pans and make sure not to fill the cake pans to high you may think you need to add more but you don’t
- Smooth the top with an offset spatula.
- Bake the cake for 25-30 minutes. And then check it with a toothpick to make sure it is fully cooked if not put in for another 5 minutes.
- Take out of the oven and put on a heat safe surface and let cool for 15 minutes.
- Flip the rounds out of the pan, remove the parchment lining, and flip right-side up to cool completely.
- Frost the cake with buttercream. Information on how to make buttercream.
How to make a very easy and fast homemade buttercream.
The ingredients
3 cups of powdered sugar
⅓ cup of softened butter
1 ½ teaspoon of vanilla extract
1-2 tablespoons of milk
Steps
- In a medium bowl, mix powdered sugar and butter with a spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
