Makes a 9 x 13 inch cake that serves 12.
Take all ingredients from fridge (including butter, eggs, milk) to reach room temperature hours before making batter.
- 1 cup softened unsalted butter
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1-3/4 cups white granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1-1/4 cups homogenized milk
Heat oven to 325 degrees F.
Grease 9 x 13 inch cake pan.
Line bottom of pan with parchment paper, leaving overhang on 2 sides.
Sift together flour, baking powder and salt in bowl. Set aside.
In large mixer bowl, beat on low speed to combine: butter and sugar.
Increase mixer speed to medium high.
Beat butter and sugar until fluffy, about 3 minutes.
Reduce speed to medium.
Add eggs 1 at a time, beating to combine after each addition.
Beat in vanilla.
Reduce mixer speed to low.
Add flour mixture in 3 parts, alternating with milk, beating only till just combined.
Spread batter in prepared pan.
Bake in preheated oven 40 minutes or until wooden pick inserted in centre comes out clean.
Remove from oven and cool 10 minutes in pan.
Use overhanging parchment paper to remove from pan and cool completely on rack.
Vanilla Frosting
- 2 cups icing sugar
- 1 cup unsalted butter (room temperature)
- 1/2 tsp salt
- 1/4 cup heavy (whipping) cream
- 1-1/2 tsp pure vanilla extract
In electric mixer, beat sugar, butter and salt till combined.
Increase speed to medium.
Beat till fluffy (3 minutes).
With mixer running, slowly add cream.
Beat till fluffy (3 minutes).
Beat in vanilla.
Spread frosting over cooked cake.
Decorate as desired.
