Prep 20 mins
Cook 40 mins
Classic yellow layer cake with less fat! Turns out very moist and was worth the extra effort over a box. Was wonderful with Peanut Butter Frosting!
- 1 1⁄3 cups sugar
- 1⁄2 cup butter
- 1 tablespoon vanilla
- 3 large eggs
- 2 1⁄4 cups unbleached white flour
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon sea salt
- 1 1⁄4 cups nonfat milk
- Preheat oven to 350°F.
- Spray bottoms only of 2 (9-inch) round cake pans, dust with flour & set aside.
- Beat sugar, softened butter & vanilla with electric mixer at medium speed until very well blended (about 5 minutes).
- Add eggs, one at a time, beating well after each addition.
- Mix flour, baking powder and salt together (large glass mixing cup worked well).
- Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
- Divide the thick batter into the 2 prepared pans, spreading as evenly as possible.
- Sharply tap pans on counter (to disburse any bubbles) before placing in 350°F oven.
- Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes, remove from pans, cool completely on racks.
- Place 1 cake layer on serving plate, frost with about 1/2 cup frosting, top with remaining layer, frost sides and top.
I was very impressed with this recipe. It was very light in texture and still moist & tasty. No one could tell it was "light" in calories too. I used light butter and 1% milk. Since I wasn't going to frost it, I put in a cup of chocolate chips. Unfortunately, most of them sunk to the bottom, but no one seemed to mind. I baked mine in a 13x9-inch pan for 32 minutes. I believe this recipe would make a lovely layered cake also.