Yo's Ultimate Vanilla Cake

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2 ½ cups All-Purpose Flour
2 ½ tsp Baking Powder
½ tsp Table Salt
1 cup (2 sticks) Unsalted Butter, at Room Temperature
2 cups Sugar
1 tsp Pure Vanilla Extract
4 Large Eggs, at Room Temperature
1 cup Whole Milk

YIELD

3 pounds of batter
Makes one 9 x 13-inch cake or two 8-inch round cakes

PREP TIME

30 minutes

BAKING TIME

40-45 minutes

Item Name:	Availability:
Mixing bowls
Sieve
Whisk
Rubber spatula
Stand mixer with paddle attachment	Add to Cart -
2 x 8-inch Cake Rounds or a 9x13-inch Cake Pan	Add to Cart - $109.99
Parchment Paper

Pre-Heat Oven & Prep Pan

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

See How to Bake a Cake.

Sift Dry Ingredients

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

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 minutes for 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.