VANILLA CAKE

Vanilla Cake:

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

3/4 tsp salt

3/4 cup unsalted butter room temperature

1 1/2 cup granulated sugar

3 large eggs room temperature

1 1/2 tsp vanilla

1 cup buttermilk or whole milk, room temperature

Method of Baking:

Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla. 

Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Bake for 30-35mins or until a toothpick inserted into the centre comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack.