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Introducing the only cake we ever make! It’s easy, fast and spectacular. It looks best in two 8-in. cake pans; to use 9-in. pans, decrease the baking time to 30 min.
Doing a preliminary "mask" or frosting chilling the cake and then finishing the decoration.
Decorating tip
Doing a preliminary “mask” or frosting, chilling the cake and then finishing the decoration will make the difference between a cake that looks homemade and one that looks store-bought.
Variations
Easy Chocolate Cake: Replace 1 cup (150 g) flour with 1 cup (90 g) unsweetened cocoa powder.
Chocolate Frosting: Replace 1 cup (120 g) icing sugar with 1/2 cup (90 g) melted milk chocolate.
--Cake--
2 2/3 cups
all-purpose flour, (355 g)
4 tsp
baking powder, (16 g)
1 tsp
salt, (6 g)
3/4 cup
unsalted butter, at room temperature (170 g)
1 2/3 cups
granulated sugar, (335 g)
2
eggs
2 tsp
vanilla, (12 g)
1 1/2 cups
2% milk, (375 g)
--Vanilla Frosting--
1 cup
unsalted butter, at room temperature (225 g)
1 tsp
vanilla, (6 g)
4 cups
icing sugar, (510 g)
1/4 cup
milk, (63 g)
** For Chocolate Frosting: Replace 1 cup (120 g) icing sugar with 1/2 cup (90 g) melted milk chocolate**
**For Chocolate Cake: Replace 1 Cup flour with 1 Cup unsweetened Cocoa powder**
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1st Keep
 slavigne
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