This cake is just a plain and wonderful vanilla cake. You can jazz it up by adding more vanilla, a little more sugar or any other flavoring or extract. This can be made into two 9" pans, one 9x13 pan or 24 cupcakes. Thanks Food Network for the recipe.
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream (you can substitute milk or half and half)
Directions
Preheat the oven to 350 degrees F. Grease and flour cake pan(s).
Whisk 3 cups flour, the baking powder and salt in a bowl until
combined. Beat 2 sticks butter and the sugar in a large bowl with a
mixer on medium-high speed until light and fluffy, about 3 minutes.
Reduce the mixer speed to medium; beat in the eggs, one at a time,
scraping down the bowl as needed. Beat in the vanilla. (The mixture may
look separated at this point.)
Mix 1/2 cup water with the cream in a liquid measuring cup or bowl.
Beat the flour mixture into the butter mixture in 3 batches, alternating
with the cream mixture, beginning and ending with flour, until just
smooth.
Divide the batter between the prepared pans. Bake until the cakes
are lightly golden on top and the centers spring back when pressed, 25
to 30 minutes. Transfer to racks and let cool 10 minutes, then run a
knife around the edge of the pans and turn the cakes out onto the racks
to cool completely.
Frost with your favorite icing or use my Buttercream Icing recipe.
