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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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like the title says Ingredients:
1 cup butter |
2 cups sugar |
2 teaspoons vanilla extract |
4 eggs |
2 3/4 cups flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup skim milk |
Directions:
1. For cake, preheat oven to 325 °F and grease and flour 3 9-inch round cake pans.
2. Beat butter in a mixer fitted with the paddle attachment or with electric beaters until light and fluffy. Add sugar and again beat until fluffy. Beat in vanilla and add eggs, one at a time, blending well after each addition.
3. In a separate bowl, sift flour, baking powder, baking soda and salt. Add flour, 1/2 cup at a time, mixing on a lower speed and alternating with buttermilk until all has been added and batter is smooth.
4. Scrape batter evenly between the 3 prepared pans (I use a measuring cup to dole out the batter equally) and level with a spatula. Give the cake pans a gentle tap on the counter to loosen up any trapped air bubbles.
5. Bake on center rack of the oven for 30 to 40 minutes, rotating pans halfway through cooking, until a center inserted in the center of the cake comes out clean.
6. Cool cakes for 20 minutes, then turn out on a rack to cool completely.
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