This cake is very moist and tasty. It’s dense, sort of like a pound cake, and lends itself very well to sculpted cakes and stacked cakes but is great for a regular layer cake too. I’ve had no complaints and my boyfriend, who’s “not a cake person” even likes it.
- 321g sugar
- 113g unsalted butter, softened
- 2 lg eggs
- 1 lg egg white
- 336g all purpose flour
- 7.5g baking powder
- 1/2 teaspoon salt
- 312 ml homo milk
- 2 teaspoons real vanilla extract
Preheat oven to 350F
Beat sugar and butter at medium speed until well blended (about 5 min). Add eggs and egg white one at a time beating well after each addition.
Mix flour in a bowl with baking powder and salt. Stir well with a whisk and sift.
Add flower mixture to sugar mixture alternating with milk, beginning and ending with flour mixture.
Stir in vanilla
Pour batter into prepared pans (I spray mine with oil and line with parchment) and bake for 30 min (turn the pan halfway thru for even baking) or until a toothpick comes out clean.
yields one 8″ round 3″ high cake