Ingredients
1½ Cups Unsalted Butter, softened
2 Cups Sugar
5 Eggs
1 Tsp. Salt
2¾ Cups All-Purpose Flour
1 Tsp. Baking Soda
1 Tbsp. Baking Powder
1 Tbsp. Vanilla Extract
1¼ Cups Whole Milk
Preparation
Preheat oven to 350. Prepare 2- 8 or 9 cake pans with wax paper sprayed with baking spray. In a stand mixer beat butter and sugar on medium speed until light and fluffy, about 10 min. In the meantime in a small bowl sift together all dry ingredients. Add in extract and eggs, 1 at a time and beat after each egg. Beat until fluffy about 8 min. Now alternately add flour and milk to butter mixture. Once it is all incorporated beat on high speed for 30 seconds. Remove from mixer and do a quick stir with a spoon. Evenly divide batter between to 2 pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with just a couple crumbs attached. Let cool in pans for 30 minutes than transfer to a cooling rack and cool for 10 more min. While still warm wrap in plastic wrap and let sit overnight. Frost the cake the day after baking.
This cake freezes extremely well if wrapped properly-2 layers of plastic wrap, than covered in foil. I have actually froze the cake up to a month ahead of time, and it still tasted fantastic.
