December 10, 2012
Ingredients:
1 cup homemade unsalted butter, softened 2 cups white sugar 4 eggs, room temperature 2-3/4 cups all purpose flour 2-1/4 tsp baking powder 3/4 tsp salt 1 cup milk 2 TBS pure vanilla extract Frosting: 1 cup butter, softened 7 to 8 cups powdered sugar, sifted 1/2 cup homemade evaporated milk 1 TBS pure vanilla extract Directions:
Preheat oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Sift the dry ingredients together and set aside.
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Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.
Start adding the flour mixture one cup at a time, and alternate with the milk - ending with the flour mixture. Add the vanilla, mix well and pour into prepared cake pans.
Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
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Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
Frosting:
Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar. Add the vanilla and milk and mix well. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified. Beat until light and fluffy; spread on the cooled cake.
