I was looking for a cake recipe that was tasty and easy. I found this one on Pinterest @theSpruce.com. I made this last year for my daughter’s birthday and it was a hit. I again made it this year for year and it went fast. Hope you try this and check out @theSpruce.com as well.
2⅔ cups (345 grams) all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 teaspoon salt
4 large eggs
1 cup (2 sticks) unsalted butter
1¾ cups sugar
2 teaspoons vanilla extract
1 cup milk
Let all your ingredients come to room temperature. If the butter, eggs, and milk are too cold, the batter won’t form an emulsion and your cake won’t be light and fluffy.
Preheat your oven to 350 F.
Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
Cream the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed.
Add the sugar and vanilla and beat on medium speed until fluffy, which will take about 10 minutes.
Add the eggs one at a time, making sure each one is fully incorporated before adding the next one. Then mix for 5 more minutes until airy and light. Be sure to scrape down the sides of the bowl.
Now add about 1/4 of the dry ingredients to the egg-sugar mixture while the machine is running. When it’s fully incorporated, add one-third of the milk. Continue alternating adding the dry ingredients with the milk until it’s all incorporated and the batter is smooth, scraping down the side of the bowl as you go.
Pour the batter into your prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing at 30 minutes because it’s better to check too soon than to overbake.
Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour before frosting.
Butter Cream Frosting
Here is the butter cream frosting I use to go with this cake. I found this on Pinterest too and it is amazing. When I first made this I couldn’t believe how easy it was to make and it was so good. No more store-bought here. This is by @FrugalLivingMom.com
1/2 cup softened butter (salted or unsalted, depending on your preference)
4 cups/one pound powdered sugar
2 tsp vanilla extract
3-5 tablespoons milk or cream
Add softened butter into your stand mixer or bowl
Beat butter on medium to high in stand mixer or with a hand mixer for 3 minutes until fluffy
Just before the end of 3 minutes add vanilla and 3 tablespoons milk to butter, keep beating
Reduce to medium low or medium
Slowly pour in powdered sugar and continue beating for a total of 3 more minutes on medium moving up to high speed as sugar is incorporated.
If you want to add in food coloring, add in while it is beating that last 3 minutes.
If frosting is too stiff add in more milk 1 tsp at a time and beat until combined.
Spread on cake or cookies
To store place butter cream in an airtight container and store in refrigerator for 2-3 days.
Bring to room temp prior to frosting.
I am not a professional baker but this was a very delicious cake.