Basic Butter Layer Cake

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READY IN: 40mins

INGREDIENTS

Nutrition
  • 1
    cup butter (very soft but not melted, no substitutes!)
  • 1 12
    cups sugar
  • 3
    large eggs (room temperature)
  • 3
    large egg yolks (room temperature, save whites for another time)
  • 3 14
  • 2 12
    teaspoons baking powder
  • 14
    teaspoon salt
  • 1 14
    cups warm milk (or use half and half cream)
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DIRECTIONS

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
  • On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
  • Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
  • In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
  • Divide the batter equally between the two cake pans and spread to level.
  • Bake for about 30 minutes or until cakes test done.
  • Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.
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