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LOCATION: Recipes >> Cake Recipes >> Butter 01

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Basic 2-egg Butter Cake
makes 2 8" layers

1 3/4 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla extract
1/2 cup butter, softened to room temp
1 cup sugar
2 eggs

Preheat oven to 375 F.

Prepare two 8" cake pans. Grease with shortening, and sprinkle with
flour. Shake out excess flour.

Sift flour with baking powder and salt and set aside.

Combine milk and vanilla extract.

Cream butter and sugar together until light, continuing to cream
till fluffy. Add eggs one at a time, beating well after each
addition. Add dry ingredients alternately with the milk mixture,
beginning and ending with the dry and adding about 1/3 of total
per time. Beat just until smooth.

Pour into the cake pans and bake 25-30 minutes, until cakes shrink
from sides of pans and are springy to the touch; cool upright in
pans on wire rack for 5-7 minutes, then invert on racks. Turn
layers right side up to cool completely.

Fill and frost as desired.


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