Yo's Ultimate Vanilla Cake

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1 Cup (2 sticks) Unsalted Butter
2 Cups Sugar
1 Teaspoon Vanilla
4 Eggs
1 Cup Whole Milk
2 1/2 Cups Flour
1/2 Teaspoon Salt
2 1/2 Teaspoons Baking Powder

Item Name:	Availability:
Electric Stand Mixer and Paddle Attachment	Add to Cart - $379.00
Mixing Bowl	Add to Cart - $0.00
Whisk	Add to Cart - $8.99
Sieve	Add to Cart - $8.99
Rubber Spatula	Add to Cart - $9.99
Parchment Paper	Add to Cart - $10.61
Desired Cake Pans	Add to Cart - $11.99

Preparation

Pre-Heat Oven & Prep Pan

Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper.

Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.

( for more info about baking cakes see “How to Bake a Cake” on page 44 in The How To Cake It: Cakebook ).

Cream Butter, Sugar & Vanilla

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until light and fluffy, about 8 minutes.

Add Eggs to Sugar Mixture

Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

Add Dry & Wet Ingredients

Add the flour mixture in four parts, alternating with the milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.

Bake Cake

Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the center comes out clean, about 40 minutes for the 9 x 13-inch pan or 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.

Cool Cake

Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.

Congratulations!

If all went well, you should see something that looks like this...

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