Simple Vanilla Cake with Butter Cream Frosting

Inspired from here

Yields 2 - 9 inch Round Cake Pans

Ingredients:

2-1/2 cups all-purpose flour

2 cups sugar

1 cup milk

3/4 cup vegetable oil

4 eggs

2-1/4 teaspoons baking powder

1 teaspoon vanilla extract

Method:

Preheat oven to 350° F. Line two 9-inch round cake pans or one 9x13-inch rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.

In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).

Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

BUTTER CREAM FROSTING:

Inspired from Food Network

Yields 2 cups

Ingredients:

3 cups confectioners' sugar

1 cup butter at room temperature

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream or whole milk
Few Drops of Food Color

Method:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream or milk, few drops of food color and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.